This project entails the design of an Olive Oil Factory and Tourism Center located in Sağanacı village, a site renowned for its historical and agricultural richness in the Bergama district of İzmir. The primary objective is to create an environmentally responsible and culturally integrated structure that embodies the village’s long-standing olive oil production tradition—unifying both production and experiential dimensions. Rooted in principles of frugal architecture, the design emphasizes the use of local materials and the practical application of alternative building systems. The compacted earth walls, sourced directly from the village soil, serve as both structural and symbolic pillars of the project. Envisioned not only as a production space but also as an educational, interactive, and cultural hub, the center is designed to integrate seamlessly into village life. The journey of the olive forms the conceptual backbone of the design, offering visitors a route through the olive’s path from grove to workshop, to production, and finally to the table. Thus, the project stands as a heritage site that harmonizes traditional knowledge with contemporary sustainability ethics.

Located in the village of Sağanacı in Bergama, this project is conceived as both a functioning olive oil production facility and a cultural tourism hub rooted in local heritage. The core solution strategy focuses on developing a construction approach that leverages natural resources efficiently, minimizes environmental impact, and integrates harmoniously with local production practices. Within this scope, the project:
- Employs compacted earth walls made from local soil to offer a low-carbon, ecologically conscious building system.
- Introduces a circulation-based spatial narrative, allowing visitors to experience the transformation of the olive from harvest to table.
- Combines production, education, and participatory experiences in a multi-functional program.
- Adopts universal design principles, ensuring inclusivity and accessibility for diverse users.
- Incorporates sustainable strategies such as the reuse of olive pomace (pirina) to address waste management.
The project ultimately proposes a contemporary and practical model for integrating rural architectural language with today’s sustainability and community-driven objectives

Structural System and Materials:
- Main load-bearing system: Rammed earth walls constructed on-site using soil sourced directly from the village.
- Roofing: Sloped roofs with zinc sandwich panels over lightweight steel framing.
- Flooring: Locally sourced stone paving and stabilized earth surfaces, supported by sustainable drainage solutions.
- Natural cross-ventilation strategies are embedded to reduce energy demands.
Spatial Program and Functions:
- Total area: Approximately 1,200 m² enclosed space, plus open amphitheater, production garden, and circulation corridors.
- Program: Production workshops, olive oil processing zones, tasting and bakery area, educational studios, multipurpose hall, and amphitheater.
- Accessibility: Gentle ramps, tactile paving, and accessible restrooms ensure full inclusivity throughout.
Energy and Sustainability:
- Solar panels enable renewable energy generation; rainwater harvesting system supports water reuse.
- Use of locally sourced materials reduces transport-related carbon emissions.
- Waste from olive pomace (pirina) is composted and reused as agricultural fertilizer.