At the kind invitation of Selma Mollaoğlu, I had the pleasure of meeting Nermin Gelbal Gökduman, the founder of Nermin Hanım Zeytinliği one of Turkey’s award-winning olive oil brands. We came together for a lovely breakfast, and I would like to introduce Nermin Gelbal Gökduman to you as well.
Nermin Gelbal Gökduman graduated from Istanbul Technical University with a degree in Metallurgical Engineering. After working in the steel industry for four years, she moved into the telecommunications sector. During this time, as a mother of two daughters, she often asked herself how she could create a life that brought together both professional fulfillment and family happiness.
She believed that health was one of the most important values in life, and she began searching for a path where she could contribute to this field, even indirectly. This search eventually led her to a business she loved and a lifestyle closely connected to family, nature, and production.
She realized that she could pursue this dream by producing olive oil from the olive trees in her own groves, located in the Edremit region at the foothills of the oxygen-rich Kaz Mountains. As she learned more about the sacred and enduring olive tree, often known as the “immortal tree,” her curiosity and passion for olives and olive oil grew even stronger. Without wasting time, she registered with the farmer registration system and began attending trainings.
In 2012, they started producing olive oil under the OVILO brand in their grove in Altınoluk-Avcılar village, with 52 decares of land and 800 olive trees. Today, they produce on more than 500 decares with approximately 8,000 centuries-old olive trees.
Since the first year of production, their olive oils have received Gold Medals in Turkey’s Olive Friendly National Olive Oil Competitions in 2013, 2014, and 2016.
In 2014, Nermin Hanım Zeytinliği was also honored by the Belgium-based International Taste & Quality Institute with a Superior Taste Award. In the same year, Nermin Hanım Zeytinliği Extra Virgin Olive Oils received a Silver Medal from Monde Selection, one of the leading international quality evaluation institutions.
We also learned more from Nermin Hanım about their olive oils, olives, soaps, and handcrafted olive wood products.
Olive Oil Varieties
Early Harvest Extra Virgin Olive Oil
In early October, while the olives are still green, they are carefully harvested and pressed without delay using the cold-pressed method.
Ripe Harvest Extra Virgin Olive Oil
In November and December, as the olives begin to ripen, they are carefully harvested without touching the ground and pressed without delay using the cold-pressed method.
Olive Varieties
Edremit Black Turned Olives
These olives are made from the Edremit variety harvested from our groves in November and December. They are naturally fermented and become ready to eat after approximately six months of careful handwork. Our olives contain no additives and undergo no chemical processing.
Edremit Green Crushed Olives
These olives are harvested while still green in October and November, then crushed and naturally fermented. Because they are crushed, they reach table-ready maturity more quickly, usually within three to four months.
Edremit Green Cracked Olives
These green Edremit olives are harvested in October and November, then cracked and naturally fermented. They reach table-ready maturity in approximately six months.
Olive Oil Soap Varieties
Our solid olive oil soaps include lavender, thyme, hammam, Nermin Hanım Zeytinliği Star, and goat milk varieties.
We also produce liquid olive oil soap.
Olive Wood Objects
To obtain more productive and higher-quality harvests, we prune our olive trees every two years. We create olive wood objects from the thick branches collected during pruning. We use only natural olive oil for protection and shine. These pieces are suitable for contact with food.
Our Quality Approach
We produce our olives through natural fermentation without using chemicals.
Olive oil is not just an oil; it is a food made from the olive fruit and its naturally occurring compounds. I do not separate only the small olives traditionally known as “oil olives.” Instead, I press olives of different sizes together, which helps create a more flavorful and refined oil.
Our olive oils are produced using a two-phase cold-pressed system, below 80°F / 27°C, with minimal water addition.
The quality and character of olive oil depend on many factors: the variety of the olive tree, the region, the geographical position of the grove, seasonal conditions, rainfall, wind, pruning method, harvest method, how quickly the olives are pressed after harvest, and how the oil is stored. We store our oils in conical stainless steel tanks at around 64°F / 18°C. We produce with full awareness of these details.
The main elements that damage extra virgin olive oil are light, air, heat, and humidity. For example, olive oils sold on roadsides in summer resort areas are often exposed to high temperatures and sunlight, which can cause them to lose their extra virgin quality. Extra virgin olive oils exposed to sunlight oxidize quickly, deteriorate, and develop unpleasant odors.
When you taste a high-quality extra virgin olive oil, it should remind you of fresh fruit aromas. If the taste and aroma feel pleasant, if you sense a slight fruit-pit bitterness around your tongue and a black pepper-like sensation in your throat, you have likely found a well-made extra virgin olive oil.
At Nermin Hanım Olive Grove, we produce our Nermin Hanım Zeytinliği extra virgin olive oils with these quality criteria in mind.
During the harvest period from October to December, we employ an average of 50 to 60 seasonal workers per day. We also have four full-time employees on our team.
For the first three years, our products reached customers through gourmet delicatessens. Later, in order to reach more customers across Turkey, we began offering our small-packaged products in the special flavors section of Metro Grosmarket stores.
In mid-2015, we also began offering our products directly to customers through nerminhanim.com. Customers looking for special, high-quality products can now reach us online as well. Each day, our membership base and customer community continue to grow.
As an educated woman, gaining deep knowledge about my work has been one of my greatest advantages.
The care, attention to detail, and disciplined planning that come with this work have helped our olive oils earn national and international quality awards. Introducing a high-quality product and building market share became easier because the product itself carried that value. Nermin Hanım Zeytinliği has become a preferred brand among conscious customers who care about quality and seek special products.
Time passed so quickly during our conversation with Nermin Gelbal Gökduman that I hardly noticed it. I sincerely thank her for the wonderful information she shared and for such a warm, memorable conversation. I wish her continued success on her journey.
With love.
Source:
http://sibelyalcin.com.tr/nermin-hanim-zeytinligi-ovilo/