Our facility by Tahir Deviren established in Hatay-Antakya was in 1993 with all production processes.

The extra virgin olive oil obtained from our from small and medium-sized manufacturers and also from Turkey's other regions are stored in stainless steel tanks under conditions not exceeding 18⁰C (app. 65°F), followed by careful physical, chemical and sensory analysis made by our expert teams at factory entrance phase.

The refining of vegetable oils is a very critical process that requires technological competence and reliability. All olive oils which cannot be consumed directly, have high acidity and sensory defects and classified as “raw or lampant olive oil” should be refined in order to be edible.

Emir Olive Oil , owes its strong position in the food industry to its corporate management approach, qualified and dedicated workforce, innovation and continuous improvement. The company's short and long term plans include strengthening its position in the world markets and improving production quality and efficiency.

Emir Olive Oil , exports olive oil to more than 68 countries today. Representing Turkish olive oil proudly in many export markets, EmirYag , ownes a reputable brand name especially in the European countries where ethnic food markets high in number.

With its 130 employees, today, the company is among most important companies in the olive oil industry. We are content with offering quality products to our consumers for generations under the “EmirYag” brand since the day our company was founded.

The olive oil is then filtered and stored in suitable stainless steel tanks under conditions not exceeding 18⁰C (app. 65°F). After the completion of the purchasing process followed by physical analysis tests and sensory evaluation performed by our expert teams, olive oil is transported to our Hatay-Antakya factory in stainless steel tanks by trucks.

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