Quality Is Not a Choice. It Is the Standard.
At Bodrum Olive House, product quality rests on production discipline, laboratory analysis, traceability, food-safety systems and packaging that protects the oil. This page explains the six principles we apply across the collection.
Cold Press Extraction
Cold-press methods that protect nutritional value and natural aroma.
Low Acidity
A general standard below 0.8% oleic acidity; our early harvest is capped at 0.3%.
Quality Control Analysis
Regular laboratory analysis aligned with international standards.
Traceable Supply
A transparent, traceable chain from grove to table.
Food Safety
Production aligned with food-safety management systems.
Export-Ready Production
Packaging and shipment standards prepared for international markets.
A Note on Acidity
Our general quality standard targets oleic acidity below 0.8%. The 0.3% maximum stated in the catalogue applies specifically to the early harvest extra virgin olive oil, not to every product in the collection.
Quality Questions, Answered
Free acidity measures the proportion of free oleic acid in the oil. A lower figure generally indicates carefully handled fruit and prompt cold extraction. Our early harvest oil is capped at 0.3%, well inside the extra virgin class.
Oils are checked through regular laboratory analysis aligned with international standards, alongside sensory evaluation, before they are approved for bottling.
Yes. We work with a transparent chain from grove to table, so the origin and handling of each lot can be followed.
Glass bottles and tin cans are prepared to international packaging and shipment standards, with private-label options available for partners.
Looking for the Right Olive Oil Solution for Your Market or Brand?
Contact Bodrum Olive House on WhatsApp for product orders, wholesale, export and private-label inquiries.