From a Factory Legacy to Award-Winning Olive Groves

I carry my grandfather’s name with pride — a man who was among the very first industrialists of Turkey, the founder of the Beybi Glove factory in 1949. His hands built an industrial empire, yet his heart belonged to the soil. At the age of 89, with a familiar sparkle in his eyes, he declared, “We will produce walnuts.” As a family, we froze in surprise. We knew factories and trade — but not the land. Yet, as always, he won.

Soon, we were planting hundreds of walnut saplings. From Tokat / Erbaa to Çanakkale / Biga, then to Keşan and Ezine, the land became our new business partner; our investments grew to include walnuts, almonds, rice, and olives.

One day, he shared a piece of advice he had carried since the 1950s: “Eggs are like diamonds; you must know from whom to buy them.” At the age of 94, he ordered 1,000 chickens and a coop for our land in Kilyos. On November 9, 2018, the chicks arrived, and a new chapter began. His goal was never to be a simple egg farmer — he wanted to offer “good eggs from chickens that live in the right energies and are fed organically.”

When the hens began laying, we were stunned: 700 eggs a day, and no idea how to sell them. On January 30, 2019, my father and I visited the coop for the first time. We cracked fresh eggs onto the stove, the golden yolks shimmering, and enjoyed them. Sharing the photos and videos on social media solved our marketing problem instantly. By February 5, baskets leaving Kilyos were already delivering diamond-worthy eggs to 70 families.

The neighborhood was searching for “good eggs.” Our flocks grew. We refused to sell to supermarkets; despite the higher cost, we adopted the Farm to Table approach. And then came the moment that brought my grandfather’s vision to life: a man from Beykoz told us these eggs had helped his wife during her cancer treatment.

In March 2019, my father, my brother Jason, and I went to Amsterdam to visit a café that served only eggs. We decided to bring the concept to Istanbul. At the end of that month, I cooked an omelet with my own hands for my mother visiting from New York — a symbolic moment in our journey.

From the USA to Europe, I visited cafés, discovered flavors, and with an experienced team, created a menu of special recipes. In December 2019, we opened YMRT Garden in the garden of Sun Plaza in Maslak, serving O’Bun and grilled cheese made from our eggs. A few months later, the pandemic hit. We switched to takeaway, and by April 2021, our second café in Arnavutköy was ready. Satisfied customers were recommending us to others, and our community grew.

Meanwhile, our walnut and almond trees matured. Oranges, lemons, tangerines, and bergamots from Antalya were added to our harvest. We planted avocados. From our olive groves in Geyikli, we produced olive oil of “pharmaceutical quality” — one of our proudest agricultural achievements.

In February 2022, my grandfather passed away at the age of 98. I took up the flag he had carried for decades. Determined to honor his vision of delivering the right food to the right people, I continue this journey today with a wonderful team.

The Story and Philosophy of Our Olive Oil

From the fertile lands of the Aegean, our olive journey stretches from Ayvalık to Çanakkale. This is not merely a production process, but a way of life. Ayvalık olives are handpicked at the green-pink ripening stage, renowned for their unique aroma, vibrant color, and characteristic flavor. From these olives, “Levi Classic” olive oil is born, offering the perfect harmony of heritage and nature.

Geographically indicated olives from Çanakkale are harvested early, processed using the cold-press method without any additives, and stored in stainless steel tanks. The purity and flavor of our “Levi Organic” and “Premium Organic” series come from this meticulous process.

Carrying the legacy of Ayvalık, “Premium Blend” brings a balanced aroma and refined texture that carries the spirit of the Aegean to your table.

Our Production Principles

• Zero pesticides
• Cold pressing
• Sustainable farming

Our Award-Winning Olive Oils

In 2025, our dedication was recognized on the world stage. At the International Olive & Olive Oil Competition – Olive Istanbul IOOC, we proudly won:

• Premium Ayvalık – Gold Medal
• Premium Blend – Platinum Medal
• Premium Trilye – Gold Medal

These awards are proof that from the first walnut sapling planted to every drop of olive oil bottled today, our mission has remained the same: to produce with respect for nature, to work with patience, and to offer only the best.