Olin (Edirne)

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HISTORY

Edirne Yag Sanayi was founded in 1972 as a family-owned corporation. The partners had previously been producing oil by traditional methods since the 1950’s.

The facilities, comprising an area of 34,000 m², were established in Edirne, and in 1974 the continuous extraction unit started the production of crude oil for the first time. The facilities, which were completely renewed in 1997, can currently process 72,000 tons of sunflower seeds per year.

The refinery unit was commissioned in 1978, and refined sunflower oil production was initiated with the OLIN brand; later, in 1994, the production of corn oil was added. In 1998, OLIN olive oil, the last ring in our production chain, was offered to consumers. Edirne Yag Sanayi has kept up with changing technology and now, since 1996, OLIN is produced under a fully automated refinery process, thanks to the first “Soft Column” deodorisation unit in the world. OLIN has secured its place among the larger facilities with a capacity of 250 tons/day.

Currently, Edirne Yag Sanayi serves the catering market with OLIN brand products. Prolin flour, a Special Purpose Olin Flour is available on the retail flour market. As the final facility completing the integration of our brand, Prolin animal feed is produced at our 15-ton capacity mixed feed factory which has been in operation since 1978.

Since the day it was established, Edirne Yag Sanayi has held a TÜV ISO 9001/2000 quality system certificate, attesting to the investments made in technology, quality and human resources. Our products reach our consumers through our representatives reporting to the Istanbul, Ankara, and Izmir Regional Directorates and the dealer organisation.

Edirne Yag Sanayi, a symbol of quality and consistency for 30 years, offers tasty and healthy products to consumers from various countries in five continents.

Quality and Consistency

Under the slogan, “The Secret is OLIN”, Edirne Yag Sanayi, brings taste and quality to the world’s kitchens. Our oils are quick-processed under vacuum with high temperatures using state-of-the-art technology. Therefore, the natural vitamins and minerals contained in the seeds remain in the oil without losing their value. Unfavourable oil acids, known as “trans fatty acids”, which directly affect the oil quality, are avoided. Furthermore, the age-delaying “antioxidant” features of the tocoferols, known as vitamin E, are not lost during the deodorisation. In addition, our processing methods prevent a bitter taste in the oil, extend its shelf-life, and maintain its quality.