Mut Olive Oil

When it is time to harvest in Mut's olive groves, every olive is a moment of decision.
Olives harvested early in October are harvested while they are still green; by December, the golden color of maturity appears. These two times shape the character of Mut olive oil.

When the first drop touches the mouth, the slight burning and short-term bitterness felt on the tip of the tongue is not the defect of this oil; İs a sign of superiorityThen, the softness spreading on the palate is balanced by the ripe aroma of the olive. The green fruity taste combines with bitter almond and freshly cut grass scents. This smell reminds me of Mut's soil and wind.

The oils obtained from the olives in December are clear; it catches the light with its golden yellow color. It has a more fluid consistency and carries the warm, inviting aroma of ripe olives. In the early harvest, the color is darker; shades that turn from green to golden yellow herald the denser nature of the oil. The slight bitterness left on the palate is the signature of this early harvest.

What makes olive oil different is not the only taste.
Olives, which are obtained without resorting to chemical fertilizers and intense agricultural control, give the oil a unique purity. Low peroxide value is the scientific equivalent of this purity. This oil, which maintains its quality even if time passes, can be stored for two years or more in the right conditions.

When a bottle of Mut olive oil is turned on, it is not just a flavor;
The balance of respect for the land, harvest time and craftsmanship .