The rarest expression of the Aegean olive — cold pressed, unfiltered
Zeytin sütü — literally 'olive milk' — is the cloudy, protein-rich liquid that emerges from olives during the first moments of cold pressing, before the oil fully separates. It has been consumed in olive-growing regions for centuries as a raw, unprocessed expression of the olive at peak freshness.
What ends up in this bottle is the closest thing to standing in a Şirince press house at harvest time. A boutique product in every sense: rare, seasonal, and built around a single fleeting moment in the olive year.