Our farm sits in Bozköy, Çanakkale — Türkiye's northern Aegean, just 20 km south of ancient Troy. The Trojans traded olive oil here more than 3,000 years ago, and the Aegean coast of Anatolia is widely considered the motherland of the olive.

Mineral-rich limestone soil. The long Aegean sun. The cool wind off Bozcaada Island. These are the conditions that shape our harvest — and they taught me what good olive oil should taste like.

The farm carries the number 17.1 — Çanakkale's Turkish license plate code, followed by the first supplier registered there: us. But that oil rarely reaches the UAE. The volume is small, and we keep it for the people who know us in Türkiye. What we bring to the UAE is the same standard, applied to estates we've chosen carefully.

Today the farm is certified organic under Türkiye's national organic-farming standards. It is also the lens through which I taste, evaluate, and choose every olive oil HANAHANIM brings to the UAE.