The particularly aromatic, unsulfured sweet apricots of the Hacihaliloglu, Tokali, Hasanbey and Sekerpare varieties are harvested from June onwards, air-dried for a few days, pitted and the seeds cracked. Afterwards, the carefully extracted sweet almonds are cold pressed once in our oil mill in the south of France. In this way, the special aroma of this gourmet oil is preserved in the best possible way.
