ANTACHIA takes its name from Antakya, southern Turkey — one of the oldest cities in the world and a place where olive culture has been woven into daily life for thousands of years. The olive itself traces back to ancient Anatolia, where it was far more than a crop. It was a symbol of sustenance, wisdom, and care. We carry that lineage into everything we do, operating across Turkey and Ethiopia with the conviction that where an olive grows shapes everything about how it tastes.

Our olives are picked by hand at peak ripeness and cold-pressed within hours no delays, no cutting corners. We produce extra virgin olive oil for those who want full, natural flavor, and pomace olive oil refined from the remaining fruit for a clean, versatile everyday option. Both follow the same principle: treat the fruit well, keep the process simple, and let the quality of the land speak for itself.

Olive trees live for centuries. That kind of longevity demands respect. We work closely with local farming communities in Turkey and Ethiopia, using practices that protect the soil, reduce waste, and give back to the land more than we take from it. From zero-waste pressing to supporting the livelihoods of the growers we partner with, sustainability at ANTACHIA isn't a label, it's simply how we operate.