{"id":1116,"date":"2022-02-04T16:32:16","date_gmt":"2022-02-04T15:32:16","guid":{"rendered":"https:\/\/oelberg-milet.com\/?page_id=1116"},"modified":"2026-04-16T12:51:20","modified_gmt":"2026-04-16T10:51:20","slug":"our-premium-oil","status":"publish","type":"page","link":"https:\/\/oelberg-milet.com\/en\/our-premium-oil\/","title":{"rendered":"Our premium Oil"},"content":{"rendered":"

Olive varieties<\/h2><\/div>

The olive tree<\/a> is a Mediterranean plant that was cultivated as a useful plant around 4000 BC. On the mountains of Aegean Turkey grow freely and naturally olive trees, which the Turks call “Delice”; in English “the wild one”. Unlike mechanically cultivated olive groves, which are often monocultural, on the Mount of Olives Miletus you can find different varieties of olives that thrive side by side and produce amazingly different olive oils. Organic, sustainable and natural cultivation are the basis of all our bio premium olive oils.<\/p>\n<\/div>

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Memecik – the cultivated savage<\/h3><\/div>

The South Aegean olive variety Memecik<\/a> is cultivated on Delice`s trunks. Memecik is therefore a “cultivated wild”, whose asymmetrical oval olive shape with the distinctive fruit tip is unmistakable. It is the queen of Miletus and has been cultivated in the South Aegean for over 2000 years. So it is very likely that even Thales enjoyed plenty of olives of the Memecik variety.<\/p>\n

Most of the olive trees of our Mount of Olives Miletus are Memecik trees surrounded by colorful herbaceous meadows, figs, basil, caper plants, wild asparagus and thyme bushes. Biodiversity, sustainability and healthy flora and fauna with plenty of space for wildlife, birds and insects are very important to us. What counts is not the maximum yield but a healthy and sustainable management of our olive grove.<\/p>\n

With our early harvested, cold pressed and pure Memecik variety we present an intensely fruity olive oil, which smells clearly aromatic of freshly cut grass and of all the herbs of the mountain in the nose and announces itself on the palate and in the throat by a healthy sharpness.<\/p>\n<\/div>

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Gemlik – the North Aegean<\/h3><\/div>

About 20% of our olive trees are Gemlik olives<\/a>. This fleshy and small-seeded olive variety is originally native to the Turkish North Aegean or Marmara region and named after the port city of Gemlik on the Sea of Marmara. It has acclimatized wonderfully on the Mount of Olives, Miletus. The well-known black shiny Turkish table olives are mostly Gemlik olives. They are harvested then late, ripe and dark, and are indispensable for a classic Turkish breakfast with feta cheese, cucumber and tomatoes. We wouldn’t be Milesians if we didn’t try other ways with our gemliks. That’s exactly what we did. We harvested them green, that is early, by hand and cold pressed them every day barely 2 hours after harvesting. This oil, with its acidity of 0.18 %, has become an excellent, intensely fruity olive oil. It smells of grass and herbs of the Mount of Olives and leaves a balanced bitterness on the palate and in the throat.<\/p>\n<\/div>

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Aegean Blend – the composed variety<\/h3><\/div>

Our grove is not a monocultural garden. We have a diversity of varieties that have the “task” to fertilize. The diversity enriches them in polyphenol and flavors while immunizing them against pests. Our new premium olive oil in our \u00d6lberg Milet family is a lyrical tribute to the diversity of the Aegean essence. That is why we have named it “Aegean Blend – the composed variety”.<\/p>\n

This exceptional olea cuv\u00e9e from Turkey’s South Aegean is made from four olive varieties: “Kara Zeytin”, also known as Kalamata, “Susam”, the small polyphenol-rich oil olive of the Miletus area, “Delice”, the little wild olive and a bit of “Memecik” – all four harvested early and cold pressed immediately.\u00a0<\/p>\n

In years when the olive harvest is poor (usually every two years), we produce only our delicious \u2018Aegean Blend\u2019.<\/p>\n<\/div>

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Harvest<\/span><\/h2><\/div>
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