Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL

Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL

2,000.00TL
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Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL
  • Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL
  • Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL
Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL

Tavşanyüreği

Tavşanyüreği Early Harvest Extra Virgin Olive Oil — 500 mL

ANTALYA’S GEOGRAPHICALLY INDICATED OLIVE VARIETY 279 MG/KG OLEOCANTHAL COLD EXTRACTED
2,000.00TL

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From Antalya, Türkiye, Tavşanyüreği celebrates the distinctive Tavşan Yüreği olive variety and the region’s Mediterranean olive-growing heritage.

Early-harvest olives are cold extracted at 23°C (73.4°F) using mechanical methods. Expect green fruit, fresh olive and herbal notes, balanced bitterness and a peppery finish.

Published laboratory results

The report dated November 11, 2025 measured 496.30 mg/kg total phenolic content. A separate published analysis reports 279 mg/kg oleocanthal. These results describe the tested samples and the oil’s natural composition.

500 mL (16.9 US fl oz)

A generous size for everyday meals and finishing your favorite dishes.

Enjoy with fresh bread, salads, meze, cheese and vegetables, or drizzle over your dish just before serving.

Storage

Keep tightly closed in a cool place away from heat and direct sunlight.

DISTINCTIVE CHARACTER

Why Tavşanyüreği olive oil?

Tavşanyüreği is an extra virgin olive oil made from Antalya’s distinctive Tavşan Yüreği olive variety, which holds a geographical indication in Türkiye. Early-harvest olives are cold extracted at 23°C (73.4°F), revealing green fruit, fresh olive and herbal notes.

496.30 mg/kg total phenolics

The laboratory report dated November 11, 2025 measured 496.30 mg/kg total phenolics. Phenolic compounds contribute to olive oil’s bitterness, pungency and aromatic character.

279 mg/kg oleocanthal

The published laboratory analysis reports 279 mg/kg oleocanthal, a naturally occurring phenolic compound associated with olive oil’s peppery finish.

Early harvest

Yes. Our olives are picked early in the harvest season, bringing out green fruit, fresh olive and herbal aromas, along with the variety’s natural bitterness and peppery finish.

Cold extracted at 23°C (73.4°F)

Yes. Our olive oil is cold extracted at 23°C (73.4°F) to preserve the olives’ distinctive aromatic character.

Extra virgin olive oil

Yes. Tavşanyüreği is extra virgin olive oil, obtained entirely by mechanical methods from early-harvest Tavşan Yüreği olives.

Antalya Tavşan Yüreği olives

We use Antalya Tavşan Yüreği olives, a local variety with a registered geographical indication in Türkiye and a distinctive place in Antalya’s olive-growing heritage.

Tavşanyüreği olive oil laboratory results

TOTAL PHENOLICS REPORT

Tavşanyüreği olive oil laboratory results

Explore the laboratory results behind our olive oil’s distinctive characteristics.

Test Result
Total phenolic content 496.30 mg/kg GAE
Free acidity 0.43%
Peroxide value 8.3 meq O₂/kg oil
Report date November 11, 2025
Sample Tavşan Yüreği olive oil
Laboratory Western Mediterranean Agricultural Research Institute, Antalya

These reports describe the tested samples and provide technical information about our olive oil’s composition and quality.

Tavşanyüreği olive oil laboratory results

OLEOCANTHAL REPORT

Tavşanyüreği olive oil laboratory results

Explore the laboratory results behind our olive oil’s distinctive characteristics.

Test Result
Oleocanthal 279 mg/kg
Report date November 29, 2025
Sample Tavşan Yüreği olive oil
Laboratory ORDER NORWEST

These reports describe the tested samples and provide technical information about our olive oil’s composition and quality.

Discover your olive oil style

CHARACTERISTIC EDREMİT / AYVALIK MEMECİK HARE'S HEART Our variety GEMLİK Tomato
Bitterness
Peppery finish
Fruitiness
Serving suggestionsEveryday cooking and saladsFinishing, salads and gourmet dishesFinishing, breakfast, salads and gourmet dishesEveryday meals, breakfast and cookingSalads, breakfast and finishing
CharacterBalanced, fruity, classic Aegean characterIntense, bold and aromaticGreen fruit, fresh olive and a distinctive peppery finishMilder, balanced and versatileFresh, fruity and lively
Ideal forThose who enjoy a balanced, classic Aegean flavorThose who enjoy pronounced bitterness and a bold, peppery finishThose who enjoy early-harvest, cold-extracted oils with expressive aromasThose who prefer a gentler, balanced profileThose who enjoy bright, fruity aromas

FAQ

Frequently asked questions

Does the olive variety have a geographical indication?

We use Antalya Tavşan Yüreği olives, a local variety with a registered geographical indication in Türkiye and a distinctive place in Antalya’s olive-growing heritage.

Where does Tavşanyüreği olive oil come from?

Yes. Our olive oil is made from the Tavşan Yüreği variety associated with Antalya, bringing the region’s Mediterranean olive-growing heritage to your table.

Is your olive oil early harvest?

Yes. Our olives are picked early in the harvest season, bringing out green fruit, fresh olive and herbal aromas, along with the variety’s natural bitterness and peppery finish.

Is your olive oil cold extracted?

Yes. Our olive oil is cold extracted at 23°C (73.4°F) to preserve the olives’ distinctive aromatic character.

Is your olive oil extra virgin?

Yes. Tavşanyüreği is extra virgin olive oil, obtained entirely by mechanical methods from early-harvest Tavşan Yüreği olives.

What is the total phenolic content?

The laboratory report dated November 11, 2025 measured 496.30 mg/kg total phenolics. Phenolic compounds contribute to olive oil’s bitterness, pungency and aromatic character.

How much oleocanthal does it contain?

The published laboratory analysis reports 279 mg/kg oleocanthal, a naturally occurring phenolic compound associated with olive oil’s peppery finish.

What does your olive oil taste like?

Expect green fruit, fresh olive, cut grass and herbal notes, balanced bitterness and a distinctive peppery finish.

What are the natural components of your olive oil?

Our olive oil contains naturally occurring phenolic compounds that contribute to its flavor. Published laboratory results report total phenolics of 496.30 mg/kg and oleocanthal of 279 mg/kg. These describe the tested sample’s composition, not a treatment for disease. See our laboratory reports for details.

How should I enjoy your olive oil?

Enjoy it as a finishing oil with bread, salads, meze, cheese and vegetables. Drizzle over tomatoes, arugula or cooked vegetables to appreciate its fruity and herbal character.

Can I use it in food preparation?

Yes. Use it in salads, meze and vegetable dishes. For the fullest experience of its early-harvest aroma, add it just before serving.

How should I store my olive oil?

Keep the bottle tightly closed in a cool place away from direct light, heat and strong odors. Refrigeration is not necessary.

Is a peppery sensation normal?

Bitterness and a peppery finish are part of many early-harvest oils’ sensory profile. Our published oleocanthal result of 279 mg/kg helps describe that character.

Who might enjoy this olive oil?

It is a distinctive choice for those who enjoy early-harvest extra virgin olive oil and exploring regional olive varieties.

What makes Tavşanyüreği different?

Our oil combines the distinctive Tavşan Yüreği variety, early harvesting, cold extraction at 23°C (73.4°F), extra virgin quality and published laboratory results. Its green fruit notes, balanced bitterness and peppery finish define its character.