Olive and Olive Oil
Turkey is one of the world's leading countries in olive and olive oil production. Having a Mediterranean climate, Turkey has very favorable conditions for olive cultivation. Olive cultivation in Turkey has historically been concentrated in the Aegean, Marmara and Mediterranean regions. Turkey's main markets for olive oil exports include the European Union countries, the United States, Japan, Saudi Arabia and China. These countries are important buyers of Turkish olive oil. Turkey offers a wide range of products with different quality and packaging options. Extra virgin, virgin and refined olive oil varieties appeal to different consumer demands. Turkey attaches great importance to quality in olive oil production. Geographical indication registered olive oils and branding efforts ensure that Turkish olive oil is recognized and preferred in international markets.
Olive
In Turkey, olive trees are generally grown in regions with a Mediterranean climate, where winters are mild and summers are hot and dry. The most intensive olive production is in the Aegean Region, with provinces such as İzmir, Aydın and Muğla leading the way in olive production. The olive varieties produced in Turkey include table and oil olive varieties such as Gemlik, Ayvalık, Memecik and Domat. These varieties are in demand both in local and international markets. Olive harvesting is usually done in the fall and winter months. While table olives are usually picked by hand, olives for olive oil production can also be harvested mechanically.
Olive oil
The harvested olives are firstly cleaned and removed from foreign materials such as leaves and twigs. Then the olives are crushed and turned into paste.
The process of extracting oil from olive paste is usually done by cold pressing. Cold pressing helps preserve the nutritional values and aroma of olive oil.
The resulting raw olive oil is refined to remove impurities and unwanted components. This process improves the taste and quality of the oil.