Our    Olive Oils

The journey from pit to plate

The origins of the olive tree are shrouded in mystery and legend. The first olive trees known to have existed where found in modern day Turkey, dated approximately 8,000 years ago, and the species is theorised to have spread west, across the Mediterranean from this point. The olive tree has been at the forefront of Mediterranean society ever since, due to its usefulness in creating: food; heat & light; medicine; cosmetics; and more. The olive tree is also a symbol of mysticism in many different religions and cultures holding multiple different meanings including peace and immortality.

Not only have olive trees being surviving and thriving for thousands of years as a result of their relationship with humans, they are also a tree which has adapted and coped with adverse weather and climate conditions. Olive trees play a key role in local ecosystems, as a key feature of the habitat for small shrubs and grasses, as well as wildlife such as birds. The olive trees ability to aid and support so many other lifeforms is a key method for the propagation of its own species. 

Despite olive oil's extensive history, and its adoption and use in various cultures around the world, pure olive oil remains unchanged in its recipe. Olive oil is an essential oil, extracted purely from olives and without additives, and by solely mechanical methods (without the use of chemicals). Despite this simple process, olive oil has many varieties, both as a result of olive fruit varieties, and variations in oil extraction methods. Olive oil can differ in: colour, viscosity, aroma, and flavour.

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How our olive oil is made

For more information about our farm, trees, and processes please see below.


Health benefits of our olive oil

For more information about the vitamins and nutrients found in our olive oil and their benefits, please see below


How our olive oil is made

Our farm is nestled in the hills of the Aegean region of Turkey. This region has an extremely rich heritage, being the homeland to many civilisations throughout history, and a producer of the highest quality olive oils for thousands of years.

Environmental factors are crucial in producing high quality olives and olive oils. The areas perfect marriage of: fertile volcanic soils; rich natural water springs; abundant clean air; and optimal weather conditions are all crucial in producing our 100% natural and delicious olive oils.

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Our family has been cultivating olives in this region for hundreds of years, and the knowledge that has been passed down to us across generations is something we prize greatly. We strongly believe in providing care to our trees, so that they can care for us in return. Olive trees are capable of living for hundreds of years, and supporting them in this is a source of great pride. More mature trees also provide greater health benefits and richer flavour profiles through their olives, which is understandable when you consider the hundreds of years of history packed into every bottle of Clear Mountain.

Our farm and trees are fully organically certified, and we are highly knowledgeable in both modern methods and ancient wisdom, enabling us to provide the best care possible.

All of our trees are of the olive variety "Memecik", and therefore all of our oil is 100% Memecik. Memecik olives can be characterised by their asymmetrical oval shape, with a point at the end of the fruit. The olives range from bright green to cherry black colours depending upon maturity. Memecik olive oil is prized for its complex fruity flavours, distinctive tarty kick, and for its higher than average levels of vitamins and nutrients.

Olive life-cycle and production processes


After the colder winter months have passed, the buds of the olive tree, which have remained completely dormant, begin to grow, and form clusters of flowers. As the weather continues to warm, the small buds of the olive tree begin to sprout, and the flowers open.


Most olive trees grow both male and female flowers allowing for self-fertilisation, and the pollen is transported between the flowers via wind and daily temperature changes. Once the flowers have been pollinated, and summer is approaching, the flowering season will come to an end and will give way to olives. The olives will slowly grow through these warm months and will continue growing and ripening.


Once the weather cools and the olives are fully grown, they are ready for harvesting.

This is when we visit the olive grove, agreeing the most appropriate maturity at which to harvest the olives. The olives are then picked, and transported to the factory on the same day. Reducing the time between picking and oil making is crucial in ensuring the highest quality.


Once the olives have arrived at our facility, they must be weighed, and sorted. Their journey to becoming olive oil begins!


The olives are then washed in local spring water to remove any unwanted material transported from the olive grove before the oil making process begins. We do not use any chemicals this process.


Next, the olives are individually crushed, and then move into a machine called a malakser. This is essentially a giant mixer. The crushed olives are slowly mashed for several hours, to promote the separation of the different components present within each olive.


Once the olives are fully mashed, they enter the decanter. This is a centrifuge, which separates all the different parts of the olive mash using high a velocity spinning motion. The olive pits and other unwanted components are separated, to be recycled as biofuels, and organic animal feeds.


The separated olive oil is then filtered to remove any final impurities. This is done using mesh screens and without the use of any chemicals.


Finally, the olive oil is allowed to settle for around two weeks in large metallic tanks before it is bottled and distributed to our customers.


Olive oil health benefits

DISCLAIMER - Our olive oils do not claim to solve any of the ailments listed below, it is only suggested that when incorporated into a healthy lifestyle and diet, they may aid in reducing risk factors. We always advise our customers to seek the advice of medical professionals.

Olive oil is a cornerstone of the Mediterranean diet. Pure olive oil  is both extremely beneficial due to the many nutrients and vitamins it contains, as well as its ability to effectively satisfy hunger and therefore  lead to fewer total calories ingested. For these reasons and more, olive oil is the first choice by health experts when selecting dietary sources of fat.

Extra virgin olive oil is one of the few oils that can be eaten without chemical processing. (Nearly every other vegetable oil has been detoxified and refined with steam and solvents). Mechanically pressed olive oil can be eaten immediately and retains the natural flavours, vitamins, minerals, antioxidants, and other health benefits of the olive fruit.


Olive oil is comprised mostly of monounsaturated fatty acids and polyunsaturated fatty acids, which are desirable dietary components providing many health benefits, and are a preferred source of dietary fat. Many different fatty acids are present in olive oil, with the most prevalent being oleic acid, a monounsaturated omega-9 fatty acid, responsible for decreasing LDL cholesterol in the body and increasing HDL cholesterol, and linoleic acid, a polyunsaturated omega-6 fatty acid responsible for the lowering of LDL cholesterol, improving insulin sensitivity, and regulating blood pressure.


Polyphenols are a natural antioxidant, and have been proven to provide a host of health benefits. They are responsible for the tarty kick in the olive oil, and our above industry levels of polyphenols are crucial in providing the added health benefits of Clear Mountain olive oil. Polyphenols have been shown to aid in: lowering cholesterol, healthy blood pressure, reduced risk of coronary disease, and more.

Oleocanthal is one of many polyphenols found in olive oil. It is scientifically proven to have anti-inflammatory properties. The regular consumption of oleocanthal, even in smaller amounts, has been linked to lower incidents of heart disease and Alzheimer’s disease.


Extra virgin olive oil is a key dietary source of natural vitamin E. Vitamin E has many benefits, such as:  protecting cells from damage; increasing immune system function; production of hormone-like substances called prostaglandins, which are responsible for regulating a variety of body processes, such as blood pressure and muscle contraction; Vitamin E also helps protect eyesight, as well as contributing to lowering the risk of heart disease and cancer.

Extra virgin olive oil is also a key dietary source of Vitamin K. Vitamin K has many benefits to the body such as: increasing bone strength, increasing bone density, and reducing the risk of fractures. Increased levels of vitamin K in the blood have been linked to improved memory; and its ability to keep blood pressure low by preventing mineralisation, which is the build-up of minerals in the arteries.


Extra virgin olive oil has many other health benefits not mentioned above, such as:

Preventing calcification in the body;

Reducing risk of certain cancers through triglyceride metabolism;

Preventing and healing stomach ulcers;

Facilitates health digestion and excretion;

Reduces occurrences of autoimmune diseases such as rheumatoid arthritis  due to its regulatory effect on inflammatory cytokines.


Olives and olive oil as functional foods: bioactivity, chemistry and processing. Functional food science and technology series., 2017, 1st ed.

Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report. Nutrients, 09/2019, Volume 11, Issue 9

Olive Oil and Health by J.L. Quiles, C. Ramirez-Tortosa, and P. Yaqoob 2006

Olives and Olive Oil in Health and Disease Prevention by Victor R. Preedy and Ronald Ross Watson 2010

High quality, good health: The case for olive oil. European journal of lipid science and technology, 01/2017, Volume 119, Issue 1

Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims. Molecular nutrition & food research, 05/2013, Volume 57, Issue 5