Tavşan Yüreği Brined Olives — Four-Pack

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.

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.

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.

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

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

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.

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

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

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.

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.

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

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

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.

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

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.