OliveOilTimes
Summary 
Zagoda Olive Oil, based in Turkey, is working to introduce Turkish extra virgin olive oils to international consumers, producing single-varietal oils from over 16,500 olive trees. The company focuses on quality control, early harvesting, and same-day milling to preserve freshness and aromatics, while also adapting to unpredictable growing conditions and pricing its oils based on the real costs of production.
From a family grove in western Turkey, Zagoda Olive Oil is working to bring Turkish extra virgin olive oils to a wider international audience.
The company, founded by Ceren Su Sahin, produces single-varietal oils from more than 16,500 olive trees, including Arbequina and Turkish cultivars such as Ayvalık and Trilye.
“We established the grove and built the farm from the ground up,” Sahin told Olive Oil Times. “I founded Zagoda Olive Oil LLC in the U.S. to bring our oils to consumers in the U.S. with the same standards we follow at home.”
Sahin said the brand grew out of a family project and remains tied to the grove where its olives are grown. Its aim, she added, is to introduce more consumers to fresh, high-quality extra virgin olive oil and encourage regular use at the table.
“What motivates us is seeing people taste truly fresh extra virgin olive oil for the first time,” she said. “They notice the difference right away, then they start using it daily.”
The company sells its oils in 250- and 500-milliliter bottles, along with gift sets for specialty food markets. Sahin said Zagoda adapts bottle sizes, labeling and presentation for different sales channels, including consumers, retailers and wholesale partners.
At the farm, olives are harvested early and milled the same day, a practice intended to preserve freshness, aromatics and stability.