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Green olive oil pouring in a thin ribbon from a dark glass bottle into a stone bowl

The quality of olive oil is decided in the grove, not in the bottle.

See this harvest's products

Current batchZN-25-HR-01 · Memecik, Ayvalık · November 3 – 25, 2025

From harvest to bottle

  1. Old olive trees on low stone terraces overlooking the sea under an overcast sky

    Alt Bahçe / Deniz Tarla · 260 m

    The tree

    The months before the harvest belong to the tree: pruning, irrigation, soil care. The harvest is what comes of that work.

  2. Ripe purple-black olives in a grey harvest crate in the grove, with a blank paper tag on its rim

    November 3 – 25, 2025

    The harvest

    Picking starts at sunrise. The harvest day follows the fruit: firm and green for an early harvest, ripe and purple-black for a classic one.

  3. A thin stream of fresh, cloudy green olive oil falling from a decanter's stainless steel outlet into a collecting tank with a sieve

    Cold extraction

    The mill

    The fruit reaches our own mill the same day. The paste is worked cold and the wait is kept short; delay raises acidity.

  4. One-litre dark glass bottles with purple capsule bands standing in a row on a stainless steel conveyor in the bottling room; their printed Zeynova labels read Classic Harvest Blend (Klasik Hasat Harman), batch ZN-25-HR-01, the three nearest in focus

    Batch ZN-25-HR-01

    The bottle

    The label is printed at bottling: the batch number, its polyphenols, its acidity. Under the same number, this site lists the batch's grove, harvest days and laboratory values.

The 2025 harvest

Behind every bottle there is a batch number, a grove and a measurement.

Every batch is a landscape

We turn laboratory values into a map you can read. Polyphenols set how dense the lines are, acidity how rough the ground is, peroxide how much the texture trembles, altitude the summit and the harvest day the colour. No two batches ever look alike.

  1. Limited Batch: Tepe Parsel, ZN-25-TP-01October 6 – 10 · 498 mg/kg
  2. Early Harvest Memecik, ZN-25-ME-01October 8 – 18 · 486 mg/kg
  3. Early Harvest Ayvalık, ZN-25-AY-01October 11 – 22 · 431 mg/kg
  4. Single Cultivar Nizip Yağlık, ZN-25-NZ-01October 28 – November 8 · 352 mg/kg
  5. Classic Harvest Blend (Current batch), ZN-25-HR-01November 3 – 25 · 263 mg/kg
  6. Classic Harvest Memecik, ZN-25-ME-02November 6 – 21 · 288 mg/kg
Contour map generated from the laboratory values of batch ZN-25-HR-01Summit · 260 mZN-25-HR-01Memecik, AyvalıkNovember 3 – 25, 202518 contour lines
This map is not the grove's real topography; it is a signature generated from the measurements. The same values always produce the same map.
Current batchClassic Harvest BlendView product

How to read the map

  • Polyphenols263 mg/kg

    Line density· 18 contour lines

  • Free acidity0.44% oleic acid

    Roughness of the ground· Limit 0.8% oleic acid

  • Peroxide value10.2 meq O₂/kg

    Trembling of the texture· Limit 20 meq O₂/kg

  • Altitude260 m

    Dominance of the summit· Alt Bahçe / Deniz Tarla

  • Harvest dayNovember 3 – 25
    Oct 1Nov 1Dec 1

    Colour· Day 45 of the season

Early or late?

Picked early, the fruit is firmer and the yield lower. We get less oil, but the polyphenols stay high and the taste keeps that characteristic pungency. Below, each batch sits at the days it was harvested and the polyphenols it measured.

  1. Limited Batch: Tepe Parsel498 mg/kg

    October 6 – 10

  2. Early Harvest Memecik486 mg/kg

    October 8 – 18

  3. Early Harvest Ayvalık431 mg/kg

    October 11 – 22

  4. Single Cultivar Nizip Yağlık352 mg/kg

    October 28 – November 8

  5. Classic Harvest Blend263 mg/kg

    November 3 – 25

  6. Classic Harvest Memecik288 mg/kg

    November 6 – 21

Seen from above on a pale stone surface: an open matte plum-black box holding two dark glass olive oil bottles side by side; the green-banded bottle's label reads Early Harvest Memecik, the purple-banded one's Classic Harvest Memecik; the Zeynova mark is blind-debossed inside the lid

The next bottle arrives before this one runs out

Stop reordering when the bottle runs out. We send whatever batch we are bottling that period, at the interval you choose.

Explore the subscription
Black olives curing in coarse sea salt in a basket

From the journal · November 26, 2025

The last day of the season

What is left is the Gemlik held back for the table. These do not go to oil; they go into the basket with dry salt and will give up their water over six weeks.

Harvest journal