Olive oil is produced using 100-year-old systems with stone presses.

In the Ayvalık district of Balıkesir, while the olive harvest and olive oil production continue at full speed, olive and olive oil producer Mustafa Kürlek is producing olive oil using a stone pressing system that he restored, which has been passed down from his ancestors for 100 years.

Olive harvesting and olive oil production are in full swing in Ayvalık and the North Aegean. While record production is expected in olive oil, production is being carried out not only with modern systems but also with traditional methods. Mustafa Kürlek, who restored and made the 100-year-old olive oil production system belonging to his family operational again, is producing olive oil using the stone pressing system.

Explaining the stone pressing olive oil production process, Mustafa Kürlek said, “Stone-pressed olive oil is one of the highest quality olive oils. Since our oil is crushed in granite stones, the olives have their unique fruit aroma. It is especially used in breakfasts and salads. The olives crushed in granite stones are then placed in sacks to create a complete olive paste. This paste is then pressed through the sacks, and the oil that comes out afterward is authentic extra virgin olive oil.”

Providing information about the stone pressing system that has belonged to his family and has not been used for years but was recently restored and put back into use, Kürlek stated, “Right now, since the olive harvest has started in Ayvalık, we are continuing production in our factory 24 hours a day. The machines in the stone pressing system established in our factory are the same as those used 100 years ago. We restored these machines and made them usable. We are still using these old machines inherited from our grandfathers. Producing with these machines reminds us of the past and allows us to continue our production processes that are tied to our traditions.”

Mustafa Kürlek noted that the bitterness levels of oils produced with the stone pressing system are low, stating, “Because the olives are crushed in granite stones, the bitterness ratio in stone-pressed olive oil is less than that of other continuous pressing methods. This is because the bitter compounds inside the olives evaporate due to being pressed with oxygen. For this reason, it is generally preferred by the public because it is perceived as sweeter. Therefore, there is a distinct consumer base that loves and appreciates stone-pressed olive oil.”