Naturally fermented Gemlik olives

An invitation to trust in natural methods, explore a rich unique flavour, and share the joy of genuine olives—handcrafted with care on our boutique family farm and brought to your table. Enjoy!

A story of love and care for nature

For nearly 200 years, olive growing has been our family tradition, with Dagelia’s roots planted by one woman’s vision and determination—our grandmother. Driven by her love for nature, she planted the first olive saplings at the foothills of Gürle Mountain, near the historic shores of Lake Iznik in the Gemlik region of Turkey.

Just as olive trees thrive with patience, care, and love, so has our family. Today, in the hands of the second and third generations, Dagelia continues with the same dedication, staying true to traditional natural methods, and lovingly sharing our olives from our family farm to your table.

Explore a rich taste of ‘Gemlik’ Olives

For centuries, the Gemlik region in Turkey has been celebrated for producing some of the world’s finest table olives.

Known for their small, oval shape, deep black color, and high oil content, Gemlik olives are prized for their smooth texture and rich, balanced flavor.

Their naturally high levels of antioxidants and healthy fats make them not only delicious but also nutritious.

Gemlik Olives were recently recognised with EU PDO certification for their protected origin, a testament to their exceptional quality.

100% Naturally fermented

Every olive must be cured before it can be enjoyed due to its natural bitterness.
At Dagelia, we use only natural fermentation method —no chemicals, no shortcuts.

Every November, during harvest season, our farm bursts into life. The olives, ripening from green to pink and eventually to black, are carefully picked. This is a family effort, a tradition we cherish, because we believe the journey from tree to table is a labor of love.

Our olives are processed using natural, additive-free methods.
Using the traditional stone pressing technique ("taş baskı"), the olives are layered with rock salt, sealed with stones, and left to ferment for eight months.

The slow, natural fermentation preserves the nutrients and antioxidants in Gemlik olives while enhancing their uniquely rich flavor. This healthy process gives them their naturally deep brown to black color and a distinct, savory depth of taste.