It is possible to produce Natural Olive Oil (also called as ecological, biological olive oil) in areas where natural agriculture is applied without using any chemicals, agricultural chemicals, hormones, fertilizers, other than the production of natural olive oil. The production of natural olive oil is followed for three years in the fields produced by an international certification body. At the end of this process, the chemical and sensory properties of the olive oil obtained from the olive oil, which is again compressed or centrifuged by physical methods, are naturally certified if it is suitable for direct use.

Table Brine Black Olive
Black Table olives are obtained by fermentation of olive in salt water for 6 - 8 months from fully natural curing. During ripening, the olive with dark purple color gradually darkens and becomes black.