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After a claim, we confirm by emailEverything here comes from public sources — award lists, certification registers, the territory inventories. The rest of the story — the family, the grove, the real age of the trees, this year's lab sheet — only the mill can tell, and it is the part buyers bid on.
HİÇ is at Urla, on the İzmir peninsula. The company's own home page records that Duygu Özerson Elakdar and Taha Elakdar moved to Urla in 2011 and began olive growing by taking over the Hiç Olive Forest from the Ministry of Agriculture, and gives that forest as 60,000 olive trees. Its olive oil page states the position plainly — "we only process our own olives" — and adds that the year's harvest is the last stage of four seasons spent with the trees, and that production is and will remain limited. Its sustainability page states that the oil is processed at the company's own organic-certified facility, and that the restaurant draws about 60 per cent of what it serves from the company's own agricultural land and that same plant; no certifying body is named on the pages published.
The company's olive forest page sets the ground in the history of Klazomenai, the Ionian city on whose site Urla stands, and writes that the ancient city "produced olive oil for the first time in the 6th century BC with modern methods," citing also the small hand mortars for crushing olives of 3000–2000 BC and the ceramic vessels for separating oil from the vegetation water found in the Limantepe excavations. Urla "with its monumental olive trees, bearing witness to history" is the company's own wording; no registry entry, trunk measurement or dated result for any individual tree appears on its pages. Visit İzmir, the İzmir Metropolitan Municipality's city guide, records the Klazomenai olive oil installation as found during the 2004–2005 excavations, dated to the 6th century BC, the oldest known olive oil installation in Anatolia, and returned to working order through a project carried out by Prof. Dr. Güven Bakır and Ertan İplikçi.
The producer lists a Silver Award at the 2020 NYIOOC World Olive Oil Competition, and states that its extra virgin oil was awarded at an olive oil packaging and visual design competition held in Milan in 2020; it describes its early harvest series as presented in dark, thick glass bottles of its own design, made by hand one at a time. The Hiç name is set out on the same pages as the Turkish word for nothing, on the company's argument that olive oil is pure enough to need no adjectives. Alongside the forest and the oil, the business runs a restaurant, a ceramics workshop and a cooking school at Urla.
From the public record: hicurla.com · visitizmir.org
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