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Our Brand Story:
MONSİDA
When the journey we embarked on with the desire to connect with the earth brought us to a region with rich vegetation and the most oxygen-rich air in the world, we became passionate about the beauty we saw.
When the olive, the ancient tree of the fertile soil of Mount Ida, grew and ripened its grains with the Aegean sun and the breeze of the winds coming from the sea; it became our love to transform properly it into oil and Monsida was born with this love.
Monsida is Latin for Mount Ida, meaning the Mount Ida; concepts of “Idaios” and “Idaia” in ancient myths mean living in Ida and coming from Ida. We wanted to refer to the geography where our olive groves are located with our name MONSIDA.
Monsida is the product of our olive groves on the slopes overlooking the Edremit Gulf of Mount Ida, home to many legends in mythology.
Our Region
Olive oils produced in the foothills of Mount Ida in the Gulf of Edremit are among the highest quality olive oils in the world. It is widely accepted by other oil producing countries that the olive oils in our region are of high quality with low peroxide value, rich aroma and fruity taste characteristics. Our production area is located in Edremit, on the slopes of Havran Kalabak Village on a gentle incline with plenty of wind in the summer.
Our Olive Oil Products
Memecik Early Harvest Cold Pressed Extra Virgin Olive Oil
Produced from Memecik olives grown in the villages of Aydın, Monsida Memecik is crafted using the cold-pressing method during the early harvest period of September and early October. It possesses a fruity flavor with a perfectly balanced bitterness and pungency, maintaining a free fatty acidity level of 0.1%.
Monsida Memecik can be enjoyed by dipping bread at breakfast or consumed raw in salads and cold appetizers. It contains high levels of polyphenols and serves as a rich source of antioxidants.
Olive oil is good for health.
Yamalak Sarısı Early Harvest Cold Pressed Extra Virgin Olive Oil
Olive oil obtained from Yamalak Sarısı, an olive variety unique to the town of Yamalak in Aydın, has taken its place in the Monsida product family. Yamalak Sarısı, which is an early product thanks to the region’s unique climate, rainfall, humidity and altitude characteristics, is harvested when it is green at the end of September and the beginning of October. Therefore, it has a high polyphenol value.
Monsida Yamalak Sarısı Early Harvest Cold Pressed Extra Virgin Olive Oil obtained by cold pressing method has high polyphenol value, burning taste, fresh grass smell, green tomato and apple aroma. You can enjoy Monsida Yamalak Sarısı, which you will feel its flavor the first time you taste it, raw in your breakfasts and salads.
Olive oil is good for health.
Domat Early Harvest Cold-pressed Olive Oil
It is produced by processing the Edremit type olives, which we carefully harvest in our region in November and December, with the cold-pressing method. The mature harvest olives, which are purple and black in color, are processed by cold-pressing at 20-22°C. With this method, the valuable nutrients, light aroma, and soft taste in the olive remain in the oil, and the olive oil preserves its delicacy. You can use our mature harvest olive oil, which has a free fatty acid ratio of 0.48%, in hot dishes, olive oil dishes, and when cooking eggs in the morning.
Olive oil is good for health.
Edremit Mature Harvest Cold-Pressed Extra Virgin Olive Oil
It is produced by processing the Edremit type olives, which we carefully harvest in our region in November and December, with the cold-pressing method. The mature harvest olives, which are purple and black in color, are processed by cold-pressing at 20-22°C. With this method, the valuable nutrients, light aroma, and soft taste in the olive remain in the oil, and the olive oil preserves its delicacy. You can use our mature harvest olive oil, which has a free fatty acid ratio of 0.48%, in hot dishes, olive oil dishes, and when cooking eggs in the morning.
Olive oil is good for your health.
Storage Conditions
In order for olive oil to retain its flavor, it must be kept away from air, light and heat. We send the olives we pick at harvest time to the press without waiting and turn them into olive oil by cold pressing within a few hours. We immediately put the olive oil we obtain in steel tanks and store it in its first freshness by protecting it from heat, light and air.
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Recipes
Various recipes you can make using olive oil