Korsan Olive Oil

In 2017 we purchased the Tosunlar Olive Oil press which is the oldest press in the area. Since the purchase we have made substantial investment in the areas of infrastructure, state of the art equipment, transportation, branding and packaging and have reinstated Tosunlar as the No. 1 press in the area.

We continue the proud local tradition of olive oil production. The journey from the first flowers on the olive trees to beautiful olive oil in the bottle is a fascinating one with much to discover and with huge potential for creativity.

Process & Machinery

We operate two different types of olive press.

The first being the ‘factory press’, local farmers and individuals bring their olives to us for pressing. We have capacity to process 60 tons of olives a day with the facility to individually press the harvest of six different farmers at the same time. With our system each farmer receives the oil from his own olives and not a blend of oil from a mix of olives. We benefit from the latest technology equipment which allows us to extract the oil from the olives in most efficient way as well as being the most environmentally friendly system currently available.

The second is our cold press workshop. In a separate area we house a small capacity, state of the art, system creating boutique olive oils. Production starts in October with our early harvest unfiltered oil, here we also produce a high polyphenol content oil, our ‘Pressed on the day of Picking’ oil and our mandarin and olive oil press… all unique, high quality products.

Hygiene & Storage

A natural water supply on site means we are able to continually change the water at the olive washing stage of the olive oil process … having their olives washed in clean water is very important to the local farmers and we are gaining a reputation for our awareness and practice of this with the local farming community.

A vital factor for healthy olive oil is the method by which the oil is kept. Our oil is stored in high tech stainless steel tanks in which the oxygen is replaced with nitrogen this prevents any deterioration of the oil. All our products are tested and come with European Community recognised or official government laboratory analysis reports.

Our Branding - Tosunlar

Tosunlar is the oldest olive press in the area. Previously it was owned by a gentleman named Kazim Tosun, now 85 years old, who has been pressing olives all his life. Kazim Tosun’s Tosunlar press has been operating on the same site for over 40 years which means there is always an interesting chat to be had with an older local farmer over a cup or two of tea. It seems to me that the stories of the good old days back in the heyday of olive pressing are endless!

Korsan bought the land and the limited company Tosunlar was trading under, and, as it is a very well-respected brand locally, we decided to keep the name and have just prefixed it with YENI which simply means NEW. Yeni Tosunlar … New Tosunlar. We of course had to include Korsan on our branding and you will see the Korsan name on our labelling, our signage and our vehicles.