About US

YİVA ZEYTİN VE ZEYTİNYAĞI SAN.TİC A.Ş.

YİVA ZEYTİN VE ZEYTİNYAĞI SAN.TİC A.Ş.

HEAD OFFICE: 6375 sokak no 7/A Atakent Mahallesi Karşıyaka İZMİR / Türkiye

WAREHOUSE-PRODUCTION: Büyükbelen Mahallesi (köyü) Toros Sokak No:3 45800 Saruhanlı -MANİSA

www.yivazeytinyagi.com.tr info@yivazeytinyagi.com.tr

Tel: 0 232 431 0302 – 0 535 042 9254

About Us

Yiva Olive Oil brings the traditional flavour originating from its own gardens in Buyukbelen / Manisa- the land of olives and olive oil- to the tables with freshness, health, and naturalness. The most natural form is offered to its consumers with mechanical methods from planting of saplings, cultivation, and processing of olives in its contemporary facilities.

The best way of producing olive oil from the fruit of olive trees known as the tree of immortality is the early harvest cold pressing method. There is health and quality in every drop with its traditional flavour representing traces of history.

Brought to your tables from the olive branches in the freshest form, Yiva Olive Oil keeps the satisfaction at the highest level with the naturalness expected from a product.

Our Values:

Quality

As "Yiva Olive Oil", we bring our consumers together with the best methods with our traditional aroma bringing flavour to your tables and offering a miraculous touch for your health. Our goal is to offer the best of flavour experience with quality and naturalness coming to your tables from the branches to pursue a customer-oriented approach at all times.
 

Health

We are proud to bring Yiva Olive Oil to your tables in the healthiest way by using the most natural methods in each phase of the production process starting from the picking of our olives from our garden. Produced with the most reliable and optimal methods, each drop of Yiva Olive Oil offers health.

Sustainability

We offer our experiences from Aegean to Turkey to our customers with flavour, health, and quality. We aim to become a pioneer in the sector with continuous top-quality services and the difference created with the flavour of our olive oil in order to achieve sustainable success.

 

YIVA Olive and Olive Oil

OUR GARDENS

OUR GARDENS

OUR GARDENS

OUR GARDENS

WHY YIVA

YIVA means superior and precious, and it has been choosing as the brand name by taking inspiration from the Turkic Yiva tribe- one of the Oghuz Tribes- with a history dating back to 1100s. Yiva tribe was one of the Turkic tribes that settled in Buyukbelen Village, Saruhanli District which is our production centre and played a role as a Turkish tribe that introduced Turkic and Nomad culture in our region.

The formation process of YIVA brand dating back to 20 years ago started in an empty land with amateur spirit.

The love and commitment for the mother earth and olive trees laid foundations of a corporate company in a brief time with principles, ambition and goals combined with the knowledge for cultivating the earth.

In the course of this period, past experiences from the conventional agricultural methods have been mixed with contemporary agricultural methods. The process from cultivation, maintenance of trees, careful selection and picking of olives, producing olive oil with mechanical methods to packaging of the olive oil is implemented as a workflow that is monitored carefully.

1.         Our olive oil is produced from the olives picked from our own gardens.

2.        Our products are homogenous as they originate from the same garden. Product quality is not variable.

3.        The best quality and the most natural olive oil is produced as a result of combining modern methods with conventional methods based on long years of experience.

4.       Our garden is located in Manisa- Saruhanli/ Buyukbelen that is known as the Realm of Olive and Olive Oil.

5.        The aroma it leaves on the palate meets the highest standards of the sensory and laboratory analyses for the "top quality olive oil".

YIVA TODAY

Today, Yiva brand processes the olives from its own olive gardens in contemporary facilities without human intervention based on a quality and consumer- oriented approach and puts them into the market in glass bottles and tin packaging of diverse sizes (depending on the demand). Procuring the certification of its quality by the internationally accredited firms, YIVA delivers chemical-free olive oils to the tables of consumers with safety and pride.

Our olive oil diligently processes from the branch to the table through significant efforts is harvested before full maturity of the olives. Offering reduced yield compared to mature olives, a product is obtained with exceptionally low *acidity and **peroxide and high polyphenol that is particularly good for the body (especially ***cardiovascular system)

*acid: (acidity), In general, acidity of olive oil refers to the percentage of oleic acid in olive oil of one hundred grams. In the food sector, it is one of the most important aspects determining the aroma, taste, and expiry date of a product. Acidity is a crucial factor determining the aroma and taste of the food product. Acidity also affects the ability of microorganisms such as bacteria and fungi to reproduce in the food product

**peroxide ratio: Active oxygens quantity in micrograms in 1g oil. Peroxides are compounds that are produced during the oxidation of oil.This is the result of a positive correlation between the number of peroxides and the degree of spoilage of the oil.

***cardiovascular system: The cardiovascular system consists of blood vessels and heart. This system in the body is also defined as the name of the disease if the functioning of the organs named after it is impaired.We can define the organs of the cardiovascular system as the circulatory system, i.e., the heart and blood vessels

BRIEF DESCRIPTION OF "OLIVE OIL"

Internet searches reveals results about the acidity when we search olive oil online. Acidity is usually checked to ascertain how natural and pure olive oil is and have an indicator of its aroma. So, what should be the acidity of olive oil?

In brief:

Metric of Acidity for Olive Oil:

Metric of acidity for olive oil is the percentage of the oleic acid quantity in olive oil of one hundred grams. Acidity measures the quantity of the free fatty acids in olive oil; therefore, acidity is a general indicator of the quality of extra virgin olive oils.

As a parameter written on the labels of the bottles, acidity, measures the quantity of free fatty oleic acid in olive oils. Acidity is the ratio of the free oleic acid in total quantity of olive oil. It should be indicated as a percentage (%) on the labels; however, this ratio is sometimes expressed as degree (°) for certain reasons.

Acid and Aroma Balance in Olive Oil:

There may be confusing information about the acidity of olive oil among olive oil consumers. Everyone thinks that it is a good idea to buy olive oil according to its acidity without tasting it. In reality, fatty acids have no taste. Therefore, the acidity ratio should not be considered as the only criterion while selecting olive oil.

Why?

1- Because they may confuse acidity with one of the basic tastes: sweet, salty, acidic (sour) and bitter. In fact, they are not related to each other, and acidity cannot be determined by tasting as a parameter of quality.

2- Because industrially refined olive oils have labels with the degree of acidityeven though the acidity is considered a quality parameter solely for extra-virgin olive oils. Therefore, the higher the quantity of olive oil in refined oil, the lesser will be the acidity and flavour becauseolive oils have neither acidity nor taste. In brief, low acidity is not a sufficient criterion on its own to judge the quality of olive oil.

Maximum Acidity Levels by the Type of Olive Oil:

Acidity level is one of the main parameters used to classify the quality of virgin olive oils of diverse types:

Extra Virgin olive oil: Acidity should be equal to or less than 0,8º.

Virgin olive oil:Acidity should be equal to or less than 2º.

All olive oils with acidity above 2º are considered lampante olive oil, i.e., refined olive oil. Refined olive oil is not suitable for direct consumption. Refined oils do not have taste and odour. In general, they are recommended for cooking.

Criteria for Selection of Olive Oil:

It is important to select natural and additive-free products while selecting tasty olive oil. The vitamins, phenolic compounds that are beneficial for our health are kept at the highest level in premium olive oils. One of the olive oils we recommend to you isYIVA Natural Virgin Early Harvest Cold Pressed olive oil. This olive oil is obtained from Domat, Tekir that are indigenous varieties in our region and Edremit variety olives. These olives are pressed when they are still green polyphenol valueis remarkably high and the bitterness and the burning sensation on the palate is felt intensively. Yiva Gourmet Natural Virgin Olive Oil keeps the beneficial vitamins as they are produced with Cold Pressing method and 2-phase systems below 26 C.

Green olives are picked on October- November during the early harvest period and they are preferredfor their low oxidation properties.The reason of the amazing aroma of the olive oil obtained from the olives of this type is the fact that they are produced from the olives picked during early harvest period and they have low acidity. You can prefer our Gourmet product for breakfasts, salads, and cold dishes.

Early Harvest Natural Virgin Olive Oil:

Early HARVET olive oil represents the happiness and the pleasure experienced by the producers when their efforts come to fruition as of September after lengthy works of pruning, aeration, irrigation performed on February- August for the protection and development of the tree and fruit...

Our early harvest cold pressed extra virgin olive oils are produced from green olives with low acidity and oxidation rate and high values such as vitamin E, antioxidant etc., which are collected from our own gardens on October- November. The taste is fruity, the aroma is dominant, and the smell is fresh. These oils are fruity.

In other words, we get flavours such as almond, artichoke, tomato, freshly cut grass, depending on the variety of Ayvalık- Edremit olives and the characteristics of the region.

Early harvest cold pressed extra virgin olive oil is obtained only by mechanical or physical processes without any change in the natural qualities of olives. No food additives are used.

Early harvest olive oil is dark in colour and its appearance is not clear because it is not filtered. Natural filtering is performed by keeping the oil in chrome tanks and removing the pulp through the bottom valve. Olive oil is delivered to you upon filling in its most natural form. It has a cloudy appearance, and the fruitiness is felt intensely. Small olive particles (pulp) in the oil may settle to the bottom after a while. Therefore, it is natural to have sediment at the bottom of the bottle.

Upon producing from our own gardens between September and November with the COLD PRESS method, our olive oil is protected in airtight stainless-steel tanks.

We offer you this unique taste under YIVA brand upon obtaining from the olives of Saruhanlı-Büyükbelen Village - also known as the Realm of Olive and Olive Oil of the whole Aegean Region- with its green and golden colour, distinctive aroma, fruitiness, fragrance, mouth-pleasing bitterness and burning sensation.

Product Use:

• You may consume one tablespoon of olive oil as a remedy.

• It may be used for all cold and hot dishes. It is suitable for raw consumption and table/ cooking.

• Store away from sun exposure and at room temperature. We recommend you use dark colour containers.

• Shelf life is 2 years when stored properly.

Late Harvest Natural Virgin Olive Oil:

Although all other oils can be used solely as cooking oil after refining, olive oil is the only oil that can be used in its natural state. It is actually fruit juice.

Late harvest virgin olive oil is obtained only by mechanical or physical processes without any change in the natural qualities of olives. No food additives are used.

It should be preferred by those who want to feel the taste and aroma of olive in the most intensive manner. It has a softer aroma compared to the Early Harvest.

Upon producing from our own gardens between October and December with the COLD PRESS method, our olive oil is protected in airtight stainless-steel tanks.

Product Use:

•You may consume one tablespoon of olive oil as a remedy.

•It may be used for all cold and hot dishes. It is suitable for raw consumption and table/ cooking.

•Store away from sun exposure and at room temperature. We recommend you use dark colour containers.

•Shelf life is 2 years when stored properly.

Natural Virgin Olive Oil:

Cold pressed natural virgin olive is a tasty olive oil with acidity of maximum two and it is obtained from the olives harvested from our own gardens on October- December.

For the lovers of bitter aroma...

A variety of olive oil that should be preferred by those who wish to feel the aroma and flavour of olive intensively.

Upon producing from our own gardens between October and December with the COLD PRESS method, our olive oil is protected in airtight stainless-steel tanks.

Product Use:

-It may be used for all cold and hot dishes. It is recommended for cooking.

-Store away from sun exposure and at room temperature. We recommend you use dark colour containers.

-Shelf life is 2 years when stored properly.

Green Slit Table Olives:

Green slit Ayvalik olives are kept in a mixture of drinking water, salt, and lemon salt. It is packaged and offered for consumption when it reaches to the right aroma.

It has low salt content, sour and lemon flavour. It is more sour and harder than crushed olives.

Green Crushed Table Olives:

Green crushed Ayvalik olives are kept in a mixture of drinking water, salt, and lemon salt. It is packaged and offered for consumption when it reaches to the right aroma.

It has low salt content, sour and lemon flavour.

Black Table Olives:

Olives are the only stone fruit that cannot be eaten straight from the branch. This is caused by a phenolic substance called "oleuropein", which is found only in olives among all fruits in the world, giving the bitter flavour to olives.

The series of processes applied to remove this phenolic substance called oleuropein that gives the bitter flavour to olives, from the body of olives includes table olive processing techniques. Oleuropein is also considered as a particularly important substance for human health. Even though this substance is removed from the olive fruit during the processing of table olives, or it is broken down and transformed into other substances, it is reported by researchers that the amount remaining in the olive fruit is sufficient for human health.

We remove the bitterness from the olives by using the rolling method while fermenting the olives completely naturally. This process takes 4-6 months.

Our fermented olives are blended with a mixture of oil and vinegar to add flavour and protect them.

Our products are additive-free and natural. We do not use any chemical dyes, colourants, flavourings, or any additives harmful to health. Salt content is low.

Soap Bar:

It is produced with conventional methods. Our natural olive oil products provide cell regeneration. It makes hair thick and shiny. Strengthens the nails. It revitalises and moisturises cracked and dry skin and softens the hardened skin, giving your skin a silky appearance. Suitable for all skin types.

How to use:

It is produced with the ancient conventional hot method and hand labour and goat milk is added to the water. Our soaps do not contain any foaming agents, cleaning detergents and other harmful additives.

PRODUCT PHOTOS

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