UZEL OLIVE & OLIVE OIL LTD. 

Uzel Olive and Olive Oil Ltd. was established in 1975 in the county of Gemlik near Bursa and began the production of olive oil with the traditional “stone pressing” method in a 200 square meter enclosed area.

In 2007, the company began producing olive oil with the automated pressing system. The same year, Uzel Olive and Olive Oil Ldt. opened its head office in Toronto and introduced the best olives in the world to Canada and to the U.S.

In 2008, we began selling “bulk olive oil” to Turkish market and exporting it to Europe, Dubai and North America. In 2010, having invested in laboratory analysis, large quantity storage capacity and packaging, we began producing our Black Pearl Olives with combined methods of traditional recipes and modern production techniques. Black Pearl Olives’ aroma and unique taste is much appreciated by the Canadian consumers.  

Today our company is known in Canada, Europe and Turkey for its superb olive and olive by-products and modern production methods. Decorated with ISO 9001 Quality Standard and licensed by Hazard Analysis Critical Control Point (HACCP), our factory produces olive oil with a fully automated “double processing” system. During olive and olive oil production, plastic or materials made from plastic by-products are not used. Our new investments include special chrome-nickel, nitrogen injecting tanks that can store up to 550 tons of olive oil.

Our Production Method:

• Hand-picked olives are carefully selected and transported to the factory the same day
• Olives are stripped off their branches and leaves 
• They are washed off dirt and residue
• Olives are then mashed and formed into “olive dough”
• When the “olive dough” reaches to a certain consistency, it’s pressed to extract the oil
• Extracted oil is filtered through a special “earth” filter
• Filtering includes resting the oil for two or three weeks in tanks, allowing us to further separate the remaining residue from the olive oil
•  “Clean” oil is then transferred out of the tanks and sent for second filtering without pressing  (over pressing reduces the quality of olive oil)
• The end product, the pure olive oil, is bottled with a fully automated system that uses no pressurizing (again, pressurizing takes away from the quality of olive oil)

If you want to see some clips about our village and olive process you can see from our YouTube Channel