1. Harvest
Antep pistachios are picked between late August and mid-September, once the clusters are fully ripe. For early-harvest green kernels, picking starts earlier, in June and July.
2. Hulling and drying
The green outer hull is removed on the same day, which is essential to keep the shell from staining. The pistachios are then dried in the sun or in a controlled environment until the moisture is just right.
3. Sizing and sorting
Dried pistachios are passed through sieves and graded by size. Naturally split and closed shells are separated, and colour and defects are checked by hand.
4. Roasting
We roast in small batches at a temperature and time set for each product. For salted products, the salt is added so it seeps evenly into the pistachio.
5. Packing and shipping
Once cooled, products are weighed in a hygienic area and packed in vacuum or resealable bags. Orders are handed to the courier the same day or the next business day at the latest.