Geographical Advantages of Olive Oil Production
The power of nature is in our olive groves"
KOPRUBASI -MANISA is an important region surrounded by 3 lakes, has a very special geographical
structure and has natural air conditioning.
Ege University points out that it is the most ideal geography for establishing productive olive groves.
Geographical structure of Italy, where the world's best quality olive oils are produced.
Toskana and Puglia regions are similar
We guarantee sustainable quality
The production of quality olive oil starts from the soil.
According to the regulations of the Turkish government; We produce safe and high quality olive oil with
Good Agricultural Practices, Good Hygiene Practices and Good Manufacturing Practices
Proud moments of Hermus!
Secrets of Our Success
- Geographical Advantage
- Early Harvest
- Controlled gardens
- Healthy olives
- High hygiene at every stage
- Cold Press in state-of-the-art machines
- 100% natural production
- Expert and innovative staff
- Correct storage
- Technical and Sensory Analysis
- Compliance with all legal regulations
- Good Agricultural Practices
Our Sales & Marketing Ethical Values and Policy
- Are all award-winning olive oils.
- We do not have any olive oil variety without an award.
- All of our olive oils are of the same quality and acidity.
- We do not have products of different quality and different acidity.
- The product written on the bottle label and the product inside the bottle are the same.
- All our products are produced with our olives collected from our own gardens and controlled gardens.
- We don't have oil from the past year, old oil and new harvest oil is not mixed.
- All our products are analyzed in registered laboratories.
- Since the peroxide level of our products is very low, their shelf life is long.
Transport and Press
Milling: Cleaned olives are transformed into paste by an automatic crusher, which is then kneaded at 20-25°C in a malaxer to separate oil, filling the facility with a fresh olive aroma.
Kneading: The paste is mixed in steel tanks, maintaining a maximum temperature of 23°C for a "cold pressed" method, preserving quality while optimizing oil yield.
Extraction and Separation: The kneaded paste moves to a decanter for centrifugation, separating water, pulp, and oil. Water and pulp are stored separately while the oil proceeds to a separator for further purification from remaining pulp through centrifugation and filtration.
Quality Assurance: The oil is immediately filtered to prevent residue accumulation which could degrade its quality.