Between the sunlit groves of Turkey’s Aegean coast and a chef’s kitchen in London lies a journey of over 3,000 kilometres. This is the story of that passage—and why every step matters.

The Harvest

Our olives begin their journey in October, when early harvest starts in the groves of Ayvalık. Within hours of picking, they’re pressed in local mills, their oil captured at peak freshness. This golden liquid is transferred to stainless steel containers, protected from light and air, and transported to our blending facility.

The Blending

In temperature-controlled tanks, oils from different regions rest before blending. Our master blender evaluates each lot, creating the signature Dorliva profile through careful combination. The finished blend is tested for acidity, peroxides, and sensory qualities before bottling.

The Crossing

Bottles are packed in cases designed to protect against light and temperature fluctuation. They travel by road to the port of İzmir, then by sea to European distribution points. Throughout this journey, maintaining the cold chain is paramount—olive oil is a living product, and heat is its enemy.

The Arrival

In London, our distribution partner maintains climate-controlled storage. From here, bottles reach restaurant kitchens, gourmet retailers, and discerning home cooks. The journey from grove to table has taken weeks, but the oil arrives as fresh as the day it was blended.

The Purpose

When a pizzaiolo drizzles Dorliva over a just-baked Margherita, when a home cook dips bread before dinner, when a chef finishes a dish with a golden flourish—these moments justify every step of the journey. The Aegean sun, the ancient groves, the careful hands, the long passage: all converge in a single, perfect taste.

From our groves to your table, every bottle carries this story. We invite you to taste it.