Olives and Olive Oil

Hanifay LLC is a trading company in the agricultural and food sector that prioritizes quality, reliability, and sustainability. The company has established a strong supply chain in the olive sector by supplying oil olives to olive processing centers and table olive and olive oil factories.

Hanifay LLC’s Olive and Olive Oil Supply Vision

Olives are an agricultural product with significant economic and cultural value. To preserve this value, Hanifay prioritizes naturalness, freshness, and quality throughout the olive supply process. The company sources oil olives directly from producer orchards or olive collection centers through farmers, ensuring that every stage—from harvesting to processing—is carefully controlled.

Each olive is carefully selected according to its intended use. Table olives are chosen from varieties with large, fleshy fruits and low acidity, while oil olives must possess high oil content, low moisture, and strong aromatic qualities suitable for olive oil production. Hanifay carries out these selections with the expertise of agricultural engineers and a quality control team, aiming to ensure the satisfaction of both producers and end consumers.

Olive supply processes are managed not only with commercial considerations but also with environmental and social responsibility in mind. Hanifay supports eco-friendly production models, contributing to the development of sustainable agriculture.

Olive and Oil Olive Varieties

Olive varieties differ according to the geographical conditions, soil composition, and climatic factors in which they are grown. Although there are over 80 olive varieties in Turkey, only a specific portion is suitable for table or oil production. Hanifay determines the variety selection of the products it supplies based on quality, oil content, and durability criteria.

Table olives are generally large, glossy-skinned, and fleshy. They are divided into two main categories: black and green.

• Black table olives are typically harvested at full ripeness and naturally fermented to prepare them for consumption. Their fleshy texture, slightly salty flavor, and glossy color make them highly appreciated.
• Green table olives, on the other hand, are harvested before full ripeness, debittered, and processed through brining or stuffing. They have a firmer texture and are commonly used in olive oil-based dishes and appetizers.

Oil olives, on the other hand, are smaller in size, thin-skinned, and high in oil content. The natural polyphenols present in these olives determine the aromatic richness of the resulting olive oil. The ripening time, pressing method, and storage conditions of oil olives directly affect the quality of the oil.

Hanifay considers parameters such as oil content (ranging from 22% to 28%), acidity, pit ratio, and moisture level when classifying the olives it supplies. This ensures optimal quality in both table olive and oil olive production.

Characteristics of High-Quality Olive Oil and Hanifay’s Quality Approach

Olive oil is one of the most valuable food products offered by nature. A high-quality olive oil stands out not only for its taste but also for its nutritional value, aromatic profile, and health benefits. Hanifay adopts principles of compliance with international standards and sustainable quality management in the supply of high-quality olive oil.

The most important factor determining the quality of olive oil is the timing of the olive harvest and the method of processing. Hanifay encourages producers to implement early harvesting practices. Olive oils obtained from early-harvested olives generally have lower acidity (typically below 0.8%) and are rich in polyphenols. Such oils have a longer shelf life and offer health benefits.

Hanifay recommends the use of the cold-press method for olive extraction. This method preserves the natural compounds and fruity aroma of the olive. Cold-pressed olive oils feature flavors such as fresh herbs, almonds, apples, and artichokes, and possess mild bitterness and pungency that contribute to a balanced taste.

The main characteristics to look for in a high-quality olive oil are as follows:

• Low acidity (maximum 0.8%)
• Fruity and fresh aroma profile
• ight green or golden yellow color tones
• Natural clarity, free from cloudiness
• Produced using the cold-press method

Hanifay applies these quality criteria to all the olive oils it supplies. Additionally, each batch of products undergoes chemical analysis and sensory testing for classification. The traceability of the products is ensured, recording which olives were used, during which period, and under what conditions they were harvested. Through this approach, Hanifay provides not only quality but also reliability in the supply of table olives and olive oil.

The company’s primary goal is to bring Turkey’s olive potential to Turkish and global tables and to manage the process from producer to consumer in a sustainable manner.

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