About Us

The story of Montis started as a hobby and interest to agriculture and soil of two nature-lover friends; and it turned to a passionate adventure of producing a premium quality extra virgin olive oil. In years, we have learned and experienced the amazing health benefits of natural olive oil which is produced in the fertile land of Ayvalık, that is globally known for its high quality olive oil due to its characteristics of aegean see, mineral rich soil and high oxygen content air. We decided to share this amazingly healthy natural product with all consumers who want to reach to the highest quality products directly through the producers and created Montis Artisan Olive Oil brand.

From fertile land of Ayvalık directly to your table: MONTİS

MONTİS “SLOW OLIVE”

As a reaction to today’s artificial, fast pace life-style, we use ecological and traditional agricultural methods carefully combined with technological developments, that doesn’t deteriorate the natural properties of our olives. Our philosophy in farming and harvesting is “enjoy life deeply and thoroughly”. We act in harmony with nature’s balance and present you the highest quality olive oil in dark glass bottles.

WHY TO CHOOSE MONTIS ARTISAN OLIVE OIL?

Our olive yards are at the hills of Ayvalık and inclined towards Aegean Sea and Ida Mountains. With this perfect positioning, they embrace all the benefits of the breezes coming from the sea and mountains and soak up the Mediterranean sun. The name “Montis” represents all these. In Latin it means from the hill, from the mountain, at top. So, “Montis” with its meaning represents both the location of our olive yards and the top quality olive oil we produce.

SINGLE YARD OLIVE OIL!

NATURAL OLIVE OIL IN FIVE STEPS

1. GOOD AGRICULTURAL PRACTICES

We show utmost care and respect to our olive trees during maintenance and harvesting to keep them in best shape and preserve their natural characteristics. We are certified for “Good Agricultural Practices”. That means we do not use chemical fertilizers, only listed and allowed natural products are used for farming. Maintenance, pruning, waste disposal, hygiene of workers and many other steps are subject to strict rules and closely monitored.

2. EARLY HARVEST

Harvest time is the most enjoyable time of the year. The olives are harvested early, when they are not fully ripened yet. This is the time, when all the healthy nutrients and aromas are at their peak in the olives. The oil content of the early harvested olives are not at maximum, actually it requires 70 to 100% more olives compared to ripened ones to obtain a litre of early harvest extra virgin olive oil.

3. HYGENIC PRODUCTION AND LOW ACIDITY

We use modern technologies, i.e. Decanter Centrifugation to give best quality olive oil. With this method olive paste is not exposed to open air, so that its anti-oxidant properties are retained at maximum level. This way is more hygienic and superior to the traditional stone mill and hydraulic press method.
The harvested olives are transported to the factory and kept in pvc, aerated boxes in the cool shade. Within 24 hours they are pressed to ensure low acidity and high quality.

4. COLD PRESS

Montis olives are cold pressed, where maximum temperature in the olive paste mixer does not exceed 26 degrees centigrade. This ensures the beneficial oils which are sensitive to heat are kept unharmed, to bring you the maximum possible health benefits.

 

5. UNFILTERED

Montis olive oil is filled into sealed stainless steel tanks in climate controlled rooms to rest and wait for the suspended particles to settle. This time could be shortened by using cotton or paper filters, but Montis is unfiltered, to retain all of the special aromas. The sediment collected at the bottom of the tank is then separated from the oil. Some minor sediment may be observed at the bottom of the bottles and tins as well, which is totally natural. When you open the pack, you may separate this sediment by a fine sieve.
Montis Artisan Olive Oil is a pure fruit juice!

HOW TO STROE OLIVE OIL


In proper storage conditions, the shelf life of olive oil is about two years. Olive oil should be stored in a dry, cool place away from sunlight and it it shouldn’t be exposed to air.

Contact us:

Address: Mansuroğlu Mah. 286/3 Sk.
No:14/B Bayraklı Tower Bayraklı-İZMİR

Telephone: (232) 520 83 21

E-mail: info@montisoliveoil.com

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