Small-batch, unfiltered, extra virgin olive oil connected to the Aegean land from where it comes.
Born from the rocky hillsides of Bademli on the northern Turkish Aegean, iki kaya celebrates the quiet beauty of small-scale olive farming. Our olive grove surrounds a little stone house with a red-tiled roof, nestled in between the sea and a mountain.
Every autumn the ripe olives are shaken from the trees onto large nets laid across the ground and gathered up and collected into crates. On the same day of picking, the crates are taken to the local olive oil mill and are pressed into a golden oil. After sitting for two weeks to settle the olive oil is poured into bottles and ready to enjoy.
