Production
Modern technology · Traditional flavour
At Hazande Olive Oil, we place exceptional importance on quality and hygiene standards throughout our production facility. Our modern plant is designed to combine traditional olive oil production methods with the latest technology to yield the freshest, most flavourful oils.
Tradition Blended with Technology: In our production facility we modernise traditional methods using the latest technologies in olive oil production, simultaneously raising quality and making our processes more efficient.
Production Quality Control: We keep quality control at the forefront at every stage — maintaining our meticulous monitoring and inspection policy from olive harvest through pressing, filtering and packaging.
Facility Capabilities
Cold Press
Paste temperature is kept at a maximum of 27 °C, fully preserving nutritional values and aroma.
Modern Malaxer
HAUS horizontal and vertical malaxers increase oil yield and optimise processing time.
Quality Control
Rigorous monitoring at every step from harvest to packaging; TSE, ISO 22000 and HACCP standards.
Hygienic Storage
Resting and storage in stainless-steel tanks in an airtight, light-proof environment.
Our Olive Oil Production Plant
One of the most critical parameters determining oil quality and yield is kneading time and temperature. The malaxer breaks the emulsion in the paste, allowing the oil droplets to coalesce into a large continuous phase.
Kneading time and temperature may vary depending on the olive variety. The globally accepted maximum paste temperature for cold pressing is 27 °C.
With HAUS horizontal and vertical malaxers we deliver effective solutions across a range of capacities.
Resting & Storage Tanks
At the Hazande Olive Oil production facility, hygienic stainless-steel tanks accompany the resting and settling process of premium olive oils, ensuring products reach your table in their freshest and purest form.
These tanks stand out for their stainless-steel construction, precise temperature control and airtight, light-proof sealing — all of which preserve the unique flavour of our olive oils.
- ✓Airtight and light-proof stainless steel
- ✓Precise temperature control
- ✓ISO 22000 and HACCP compliant
Our olive oil is obtained from distinguished local varieties unique to the Hatay region — Halhalı, Savrani, Sarı Haşabi, Sarı Ulak, Karamani and Gemlik Thanks to the region's climate and soil structure, these olives develop a superior aroma and quality profile.
Our olives are typically harvested in the Hatay region from mid-October through to the end of December.
Early-harvest olives are collected in October and November before full ripening, yielding an oil with lower acidity, higher polyphenol content and intense fruity aromas.
Harvesting is carried out both by hand (using traditional methods) and with mechanical shakers. The collected olives are processed on the same day to preserve the oil's freshness and quality.
After harvesting, the olives are pressed with modern systems within 4–8 hours at the latest This rapid processing preserves the product's freshness and nutritional values.
Unfiltered:
More intense fruity aroma, shorter shelf life
Filtered:
Clearer appearance, longer shelf life
Hazande olive oil has a mildly bitter and pungent character. These natural qualities are indicators of a high-quality extra-virgin olive oil. Combined with its fruity aroma, it offers an excellent flavour profile when consumed raw or used in cooking.
