About Us

Oil of Anatolia was born out of the idea that the food we eat and the ingredients we use in everyday cooking should be the best one can find, free of chemicals and contaminants that are harmful or grown and produced in ways that are damaging to the earth and environment as well as the humans who harvest and process them. It wasn't easy to source good olive oil, but Chef and Food Writer, Yvonne Maffei, did just that when she was living in Turkiye researching the Mediterranean diet and cuisine of the Aegean and its correlation to longevity.           

After a chance encounter with an olive oil producer connected to a family farm in Mugla -- and many, many tastes and experiments with neighborhood olive oil as well as supermarket varieties in Turkiye, she decided to look into bringing the best one she could find to the American consumer. It was so fruity and aromatic- light yet substantial and beautifully enhancing the flavor of everything she cooked it with-- and even better than others she had tried from around the world. 

Turkiye is a beautiful country in the Mediterranean region of the world, with incredible food and agricultural products still quite unknown to many North Americans. The olive oil is some of the most exquisite and on par with Italian, Spanish, Greek and Californian. To bring this incredible and rare type of olive oil to the United States for the American consumer to taste and cook with is an incredible gift and blessing-- a gift of purity, health and goodness -- to the people seeking out somethingspecial, delicious, useful and good for everyone.