Our passion for olive oil started in 1938 when Anthony Micaleff, one of the members of the Micaleff Family, started the production of olive oil in İzmir, and obtained its corporate identity in 1945 with the approval of the Council of Ministers.
In those years, the top priority of economic development and growth policies initiated immediately after the establishment of the Republic of Turkey was to bring the domestic private capital into the economy.
However, due to inadequate and scarce domestic capital, private sector enterprises needed to be oriented to selected priority sectors under the supervision of the State. Within the framework of this policy, the establishment of companies to be established with domestic capital was subject to the permission and approval of the Council of Ministers. For this reason, our company was established by the approval of the Council of Ministers in 1945 and entitled by the title of T.A.Ş. (i.e. Türk Anonim Şirketi = Turkish Joint Stock Company). Since then, we have been carrying this title with great honor and pride.
Kristal, being Turkey’s first branded olive oil and having pioneered and served to flourish and develop olive oil culture especially in Anatolia for generations, is a very valuable brand, it has been even more than a brand. In 1950s, while olive oil was mainly consumed in Aegean and Marmara Regions, which are the olive oil production areas, Kristal had been a pioneer company introducing and adopting the habit of consuming olive oil among Turkish people in Anatolia.
Kristal is a company of firsts; it is the first brand that produced Riviera-type olive oil and launched its olive oil product range in tin packaging, as well as it is the first company that exported packed and branded olive oil in Turkey.
Today, Kristal exports olive oil to over 25 countries worldwide. Representing Turkish olive oil proudly in many foreign countries, Kristal has established reputable brand name in the following export markets; Canada, USA, Germany, France, Netherlands, UK, China and Taiwan. With the increasing number of countries each year, Kristal in 2017 received an award in the Aegean Region Packaged Olive Oil Exports category.
Following the partnership with Arkas Holding in 2007, Kristal has expanded its investments and production capacity in a very short period of time, and has been taking steps to increase brand awareness and market share in developed markets in Turkey and abroad.
In line with our vision of “being a global olive oil brand that is taken as reference with its quality in developed markets”, we remain committed to continue our international efforts as the first Turkish company to establish an olive oil company in Valencia, Spain in 2018.
We aim to appeal all age groups and tempt every palate with our products having different flavors by diversifying our product range. For those who enjoy the unique smell and intensity of olive oil, for those looking for a lighter taste or for those who want to try regional tastes, we offer a rich range of natural extra virgin olive oils of different kinds.
Being Turkey's long-standing and domestic olive oil brand, we are determined to protect the local flavors and threatened olive varieties. In this context, we initiated "The Development of Producers and Protection of Regional Flavors Project" to safeguard local geographical values of our country in 2015. This is one of the best examples of our passion for olive oil. With this project, by contacting local producers and oil companies, we aimed to raise awareness and train local producers how to produce more efficiently, which are the most important factor in the process of achieving high quality olive oil.
We are content with offering quality products to our consumers for generations under the “Kristal” brand since the day our company was founded.
Our integrated continuous extraction mill in Ayvalık, which was renewed in 2015 with all its processes, serves olive growers and farmers not only in Ayvalık-Edremit region but also in the Aegean region.
The olives harvested from olive groves and brought in crates to our mill are passed through a two-phase continuous system after picking and washing process to remove leaves, twigs or earth, and crushed to produce a homogenous mixture (the paste) from which the olive oil can be extracted.
The paste obtained by crushing the olivesis a combination of liquid (oil and water) and solids (pulp and stones) and then is passed through the decanter to separate the oil, pomace and vegetable water from each other.
After this process, resulting olive oil is re-centrifuged at high speed to separate the flesh from the oil. The olive oil is then filtered and stored in suitable stainless steel tanks at temperatures not exceeding 18⁰C (app. 65°F).
After the completion of the purchasing process followed by physical analysis tests and sensory evaluation performed by our expert teams, olive oil is transported to our Izmir Bornova factory in stainless steel tanks by trucks.
In our facility, we obtain extra virgin olive oil by cold-extraction method from olive paste at temperatures not exceeding 27⁰C (app. 80°F).
İzmir Bornova Factory
The refining of vegetable oils is a very critical process that requires technological competence and reliability. All olive oils which cannot be consumed directly, have high acidity and sensory defects and classified as “raw or lampant olive oil” should be refined in order to be edible.
Blending raw olive oil with other different quality oils and supplying the market is both an attempt to deceive the consumer and a serious act involving risks to human health.
Our facility established in Bornova-İzmir was upgraded in 2010 with all production processes and turned into an advanced environment-friendly refinery and filling facility. In our refinery plant, raw olive oil is transformed into refined olive oil with water vapor technology without any chemical process.
The refined olive oils obtained are then blended with North Aegean extra virgin olive oil and turned into riviera olive oil, immediately transferred to our filling facility through stainless steel pipes and packaged for sale in glass bottles or in high quality tin packaging.
The extra virgin olive oil obtained from our Ayvalık Mill and also from Turkey's other regions are stored in stainless steel tanksunder conditions not exceeding 18⁰C (app. 65°F), followed by careful physical, chemical and sensory analysis made by our expert teams at factory entrance phase.
These olive oils are then transported to our filling facility through stainless steel pipes, filtered and packaged for sale in glass bottles or high-quality tin packaging without further processing.