Our Story · داستان ما
Gilan, Northern Iran · Since 2025
The Name
Yeshilay is formed from two Turkic roots: Yeshi, from yeşil, meaning green; and Lay, from ay, meaning moon. Together: Green Moon. A poetic image — distinctive, ownable, and without precedent in the Iranian food market.
Why Olive Oil
No single dominant premium domestic olive oil brand exists in Iran. Supply from northern groves has expanded significantly over two decades. The consumer market for genuine premium olive oil is at the earliest stage of meaningful growth. These three facts, together, represent an opening. Yeshilay intends to occupy it.
The Region
Gilan and Rudbar occupy the southwestern Caspian coast — cool, wet winters and dry, warm summers, at altitudes between 300 and 1,200 metres. The soil is volcanic, mineral-rich, and well-drained. The conditions for olive cultivation are, by every measure that matters, exceptional. Olives have been grown here for centuries. They have not, until now, had a brand worthy of what they produce.
How It Is Made
Ten days in late October. By hand, at the moment of green-to-purple transition — when polyphenol content is at its highest.
To the pressing facility in the Rudbar region the same day as harvest. No delay is acceptable.
No heat. No additives. The oil is extracted and flavour compounds and polyphenols are fully preserved.
Looking Forward
Olive oil is where Yeshilay begins. Premium table olives, condiments, and pantry essentials will follow — each introduced only when the brand can stand fully behind the quality. The house of food is built one product at a time.