The often overlooked Aegean Sea region has been scientifically proven to be one of three areas to first cultivate the Olive fruit into oil. It is located in the western part of Turkiye and is the ideal habitat for Olive trees and olive oil production. The climate of the region is Mediterranean in nature with its hot summers, and mild, wet winters providing the perfect climate for the Olive tree to thrive. The soil in the region is also incredibly fertile with its rocky overlay terrain, allowing the olive trees to take full advantage of the nutrients they need to grow. The Milas region in Turkiye is one of the most important areas for olive production in the Aegean. This region is renowned for its high quality olive oil, and it is home to some of the most impressive and oldest olive groves in the world, some claiming the oldest olive tree was found in this region.
Dedicated to using only our Aegean region farm and from a single source- NEVER blending our oil or using outside olives. Our oil is tracked and supervised from beginning to the end of the production process. Hand-picked by using the most ECO and mindful practice of shaking the trees using the ancient way with long wooden sticks. Villagers choose to talk or sing to the trees as gently nudging the fruit from the stem. The fruit then falls onto blankets laid out at the base of the tree and then collected and taken immediately to press. Always to not damage the plant or allow it to touch the ground and guaranteeing that the beginning of the oil’s journey is started in harmony with nature.
Always pressing within the first four hours, the collected olives are brought to our USDA certified organic mill located at the olive grove-transported in drilled polythene boxes, which allow air to enter so that the temperature does not increase. The pressing is done within the first four hours in order to avoid the fruit oxidation.The kneading is carried out at a temperature between 20 and 27°, for a maximum of 30 minutes. This is the reason why it is called “cold extraction”. This phase allows for the olive paste to reach a perfect temperature in which the pastes natural enzymes become active. Decantation, the last phase which give birth to our olive oil is where the paste goes through a decanter, which, thanks to the centrifugal force action, working at a controlled temperature, it has the function to split the oil from the water and from the olives’ residues. At the end of the pressing, the extra-virgin olive oil is filtered by the process residues and stored in steel silo inside a chilled room until it is bottled.
Mother Mara used an international award winning design firm based in Istanbul to develop the unforgettable blue ECO glass bottle. Looking to capture the Ottoman geometric art while still bringing it up to date with a modern color and style approach, our bottle was brought to life.
Most olive oils use overripe fruit that’s fallen to the ground — but in the Aegean region where olive oil and pressing is a true art and a centuries old custom of the culture- such practice is never seen. In fact, the process in this region is different then you will see anywhere else. Here the trees are seen as souls that give the fruit, and are gently shook with long sticks to not upset or hurt the tree, resulting in the ready fruit falling onto blankets that are laid around the base of the tree. The fruit is then gathered and transported to the USDA approved mill onsite and immediately pressed. Mother Mara came about from the Centuries old tree’s, and historical practices brought to life in the Aegean region of Turkiye.Our trees are considered some of the oldest in the region. You will find the practices and the pressing art that is ancient in this part of the world- only brings the highest quality of oil. That’s why we believe our olive oil should be as transparent as the history and region: Nothing but purity from the grove to the bottle. Because that’s what you deserve. Committed to a sustainable future Mother Mara delivers the freshest balance of polyphenol and flavor, while actively practicing sustainability by using century old techniques. We didn’t need to change our practices to become sustainable- because olive oil in this region has always been produced from start to finish in a sustainable manner. From grove to pressing- then into our iconic blue ECO bottles, we are committed to protecting and preserving our most precious resources and local ecosystems all while systematically reducing waste.
Our iconic blue bottle broke the mold of the traditional aesthetic in traditional Olive Oil packaging. Yeah, we did that on purpose. Sourcing our ECO bottle from Italy and using an award winning Turkish designer who has created some of the top design platforms in Turkey- we had one mission and wish- give us something that can visually match the unique and incomparable taste that's inside the bottle. He came back with an out-of-box approach of painting the bottle with the soothing hues of Mother Mara - and creating a font and packaging that captures the old with the new. It’s not only a taste you won’t forget- but also a bottle.
From Meat, Chicken and Fish spice rubs.. We will soon be bringing the flavors of Turkish kitchens to your own.
It’s no secret that the Rize Mountains and the rolling pine hills of Milas in Turkiye has some of the best honey in the world. Dominating the World honey contests for over a few years now- we're excited to bring this unique and unforgettable honey to your table soon.
Homeopathic healing through teas and herbs is just as much of an ancient art to this region as Olive Oil making. Indigenous healing and flavorful herbs blended to perfection. A variety of tea’s coming soon that can only be found from this part of the world
Olive oil enthusiasts know that the olive trees is indigenous to this region. With Scientists taking chloroplast DNA from numerous regions around the mediterranean Sea from as far west as Portugal- to as far east as Iraq, and tracking back to over 8000 years, it can be said this region birthed the olive tree, namely the Levent. the Aegean region being one of three regions that cultivated the modern day olive. Lesser known to most due to more western regions taking claim for oil through marketing and modern day media, true olive oil industry followers and professionals however know where to give the nod of gratitude and respect. Here at Mother Mara, knowing and understanding history and how pure olive oil is supposed to taste inspired by our passion for overseeing the process of harvest for our olive oil. It wasn’t to just guarantee our product was the highest quality- but also to witness and learn how one of the oldest consumed food processes is carried out. It’s incredible humanity for thousands of years has reached for this fruit for taste and health....and little has changed to alter this process. What is the saying, “if it isn’t broken, don’t try to fix it”. Our oil is our proof..
