Quality

Crafting Quality Olive Oils Since '99

We have our own quality control team they check all orders carefully In order to fully ensure the safety, health, and great tasting, we strictly implement quality management system including HACCP, ISO9001, KOSHER, HALAL and other relevant hygienic standards. The quality control covers from planting, processing, packing to transporting Our main goal is to transform fresh and high quality traditional Turkish Olives in modern and healthy conditions, turn them into high quality products and offer them to our customers in appropriate conditions. In the foreground of the quality of products, Olisogno® combines traditional methods with modern techniques; is producing according to Turkish Food Codex with its experienced technical team and modern technology. High quality standards are ensured in production, storage, packaging and shipment processes. Our company, which keeps high quality standards, has completed certification studies in many fields. Traditional cultivation, gentle processing and award-winning quality, Olisogno®s products are recognised by all over the world. In a class of its own: the Olive Oil brand offers the world’s first Turkish Organic Olive assortment and this makes an extraordinary ethical and environmental commitment. We deliver our products in accordance with the principles of honesty, equality and fairness in free market conditions, offer our consumers a high quality and natural product guarantee in olive and Olive Oil production.

Established in 1999, our garden service has been transforming outdoor spaces into thriving, beautiful landscapes for over two decades. With a commitment to quality and personalized care, our experienced team offers a full range of services, from design to maintenance, ensuring your garden flourishes in every season.

Our Olisogno® branded Olive Oils, which are produced with cold pressing technique in our facility where the food safety standards are protected at the highest level and in stainless steel tanks not contact with air, feels pleasant in your palate with its unique taste. A Natural Extra Virgin Olive Oil with a high content of vitamins, aroma, polyphenols and antioxidants is obtained by storing under nitrogen gas and bottling away from light and oxygen. Quality control activities are planned and developed in accordance with ISO 9001 Quality Management System in all processes from harvest to reaching consumer.

After collecting olive fruits, cleaning the foreign matter and then carrying out our washing processes, we transfer them to the crushers with the help of elevators. Our new system disk or hammer crushers. Due to our goal is to obtain a high quality and healthy olive oil, hammer crushers seem to be more appropriate. Most importantly, the transfer of the heat generated as energy deficit in the crushers are prevented to reach to the malaxator and we ensure that the temperature inside the factory remains stable.

We make paste from the olive fruits, which are cleaned and washed to get rid of foreign matters by crushing with the seeds in the crushers. We send the olive fruits which are turned into paste, into a mixer system called malaxator with the help of a pump, and we are decomposing the olive oil from the olive paste here.

In order to reach high quality and healthy extra virgin olive oil, make sure to keep crushers and crushing systems clean, free from paste residues, and renew metal systems every week against abrasions. We control the operation of the system during the crushing or grinding phase, and adjust the hard or soft aromas of our Extra Virgin Olive Oil.

Olisogno® QUALITY CONTROL DIVISION

Olisogno ® QUALITY CONTROL DIVISION has the most advanced analytical instrument solutions available for testing the most common parameters required within the olive oil extraction processes. Olisogno® QUALITY CONTROL DIVISION has a different optical sample interface position than the traditional Quality Control Analysis and allows for more comfortable and easier sample presentation. The samples are placed on the optical sample interface on top of the instrument using special spectroscopy petri dishes for all olive products: olives and olive pomace as well as soil samples and leaves. Several parameters in olive oil can be determined using the transflection stamp accessory. The NIR method of continuous reference/sample measurement developed by ZEUTEC ( double beam system) combining transflectance, transmittance and reflectance measurements is the reason for high sensitivity and long term drift stability of the instrument. This method provides reliable multicomponent analysis results within seconds for the above mentioned olive and olive related products: olives, olive pomace, soil, leaves and OOEV (Olive Oil Extra Virgin). There is no need to manually condition the sample or use extra reagents. With the the olives Olisogno® QUALITY CONTROL DIVISION do not have to be dried or weight prior to analysis which results in a significant increase of speed of the performed analysis.