Yeshilay is a premium Iranian food brand beginning with extra virgin olive oil from the northern provinces — Gilan, Rudbar, and the Tarom Valley.
The name combines two Turkic roots: Yeshi (green) and Lay (moon). Green Moon. An image entirely without precedent in the Iranian food market.
Every product decision, packaging decision, and pricing decision is tested against a single standard: purity. What leaves the facility is exactly what nature created. Nothing added. Nothing hidden.
Yeshilay is not a commodity brand. It is not a distributor of foreign goods relabelled for an Iranian market. It is an original Iranian brand with a distinct identity and an intention to set a new standard for what a domestic food brand can look and feel like.
Single-origin extra virgin olive oil from the groves of Gilan and Rudbar, northern Iran. Cold-pressed within 24 hours of hand-harvest. Nothing added.
The everyday bottle. For raw use — on bread, over cheese, finishing a dish. The size that belongs on the kitchen table.
The same oil. Twice the volume. For households where good oil is used daily — in cooking, on salads, finishing hot dishes.
The house bottle. The one that sits by the stove and earns its place every day.
Yeshilay oil is pressed from early-harvest olives — picked at the green-to-purple transition when polyphenol content is highest. The flavour profile described here is characteristic of the 2025 harvest. Each harvest will be documented separately.
Every number on a Yeshilay label is verifiable. Acidity is tested at a certified facility. The harvest date is the actual date the olives were picked. The pressing date is the actual date the oil was extracted. There is no rounding, no averaging, and no approximation. Transparency is the foundation of trust with a consumer who has every reason to be sceptical.
For Nowruz, Yalda, Eid, and weddings. An olive oil that is opened, smelled, tasted — and remembered each time it is used. A considered choice for someone who deserves more than a generic gift.
Gilan and Rudbar sit on the southwestern Caspian coast — cool wet winters, warm dry summers, volcanic mineral-rich soil at 300 to 1,200 metres elevation. Conditions for olive cultivation that are, by every relevant measure, exceptional.
Pressing takes place within the Rudbar region, within 24 hours of harvest. The supply chain is deliberately short. The quality benefit is measurable.