A Meticulous Journey that Preserves Nature’s Character

At Masmana, production is managed as an integrated process, carefully controlled from the moment the olives are harvested until the oil is bottled. Our aim is to preserve the distinctive aroma and natural character of the Kilis Yağlık olive throughout every stage of production.

The harvested olives are transported to the production facility without delay and processed within the same day. This helps preserve the freshness of the fruit and prevent undesirable fermentation.

Reception and Cleaning

Upon arrival at the facility, the olives are first separated from leaves, twigs, and other foreign materials. They are then washed with clean water and prepared for processing.

Care is taken to prevent the olives from being crushed during transportation and processing, to avoid unnecessary waiting times, and to maintain hygienic conditions throughout.

Crushing and Malaxation

The cleaned olives are crushed together with their stones to form an olive paste. The paste is then gently mixed for a controlled period and at a carefully monitored temperature, allowing the small oil droplets to combine.

Throughout this stage, the temperature is closely controlled to help preserve the olive’s distinctive aromatic profile.

Production at a Controlled Low Temperature

Masmana olive oils are processed at temperatures not exceeding 24°C throughout production.

Controlled low-temperature processing helps preserve the fresh, green, and fruity sensory qualities of the olives. In this way, the characteristic aroma, balanced bitterness, and pronounced peppery sensation of the Kilis Yağlık olive are reflected in the final product.

Oil Separation

Following malaxation, the oil, water, and solid components of the olive paste are separated using physical methods.

The production process takes place in hygienic, closed systems made from materials suitable for food contact. No additives or preservatives are added at this stage.

Filtration

The extracted olive oil is filtered to remove any remaining moisture and very small olive particles.

Filtration helps maintain the stability of the oil and supports safer storage under suitable conditions.

Storage under Nitrogen in Stainless Steel Tanks

The olive oil is stored in food-grade stainless steel tanks to protect it from the effects of light, air, and temperature.

Nitrogen gas is introduced into the empty space within the tanks to limit the oil’s contact with oxygen. This helps preserve its freshness and sensory qualities.

Controlled Filling and Packaging

During filling, conditions are maintained to minimise the product’s exposure to light and air. Our olive oils are filled into glass bottles or Bag-on-Valve packaging selected according to the characteristics of each product.

Every product passes through the filling, sealing, labelling, and packaging stages before being prepared for sale.

A Traceable Journey from Grove to Table

At Masmana, quality does not begin only at the production facility. Every stage—from grove management and harvesting to production, storage, and bottling—is monitored as part of one connected process.

In this way, we aim to keep a record of each bottle’s journey from the Masmana Groves through every stage of production.

Care and Dedication in Every Bottle

Masmana olive oil is not merely the result of a technical production process. It reflects our respect for the land, the production culture inherited from our family, and our dedication to quality.

At every stage, from the olive branch to the table, we work to preserve the true character of the Kilis Yağlık olive.