Exploring Turkey's Olive Oil Excellence: Production & Global Reach

Olive oil has been an integral part of Turkish culture and cuisine for thousands of years. Turkey's unique geographical location, climate, and rich soil provide the perfect conditions for olive cultivation. In this blog, we'll explore the production, varieties, and contemporary trends of olive oil in Turkey.

Key Statistics: Turkey Olive Oil Production & Exports Statistics  

Turkey plays a crucial role in both the production and cultivation of olive oil, holding a prominent position in global olive oil production. Furthermore, it serves as a significant exporter to the European Union, a role that has been progressively gaining importance. As per the International Olive Council (IOC), the trajectory of olive oil production has witnessed a remarkable increase, surging from 80,000 tons during the 1991/92 season (constituting 5.5% of world production) to an impressive 380,000 tons for the 2022/23 season. This substantial growth elevates Turkey’s olive oil production to nearly 14% of the world’s total.

 Turkey has historically been the world’s fifth-largest olive oil producer. Last year, the country’s 421,000-ton harvest placed it as the second-largest. Officials in Turkey believe that concerted government efforts to plant new trees and improve milling infrastructure will allow the country to consistently be the second-largest producer and possibly the largest.

While the widespread commercial varieties of Picual, Arbequina and Koroneiki are not unusual, Turkish farmers are cultivating more native Ayvalik, Domat, Edremit, Memcik and Trilye olive trees to showcase at home and abroad.

Most Turkish olive oil production takes place on the west coast of Anatolia, which makes up most of the country. However, olive groves are also widespread across southern and southeastern Turkey as well. 

Turkish olive oil exports hit a record in MY 2022/23, reaching 180,000 MT compared to 69,000 MT in MY 2021/22 despite an export restriction announced in August 2023. Turkish exporters benefited from domestic production surplus amid growing concerns about drought in Europe. Spain was the leading destination for Turkish olive oil with 88,000 MT. The United States and Italy were the other leading destinations with 41,000 MT and 13,000 MT, respectively. It is estimated that approximately 30,000 MTof total exports are transshipments.

Turkey Olive Varieties: Flavors And Quality

 Unlike other fruits, olives cannot be eaten straight from the tree. Various processes have evolved over time to remove their sharp bitter taste. At first, the olives were placed in water. Later, they were sweetened by dipping them in ash, vinegar or limewater. To preserve them, they were pickled in brine flavored with lemon, fennel, mastic, thyme, peppermint and other herbs to make them more pleasant tasting. Alternatives to brining were to store the olives in must, wine or even honeyed water. In all, 84 olive varieties are produced in Turkey.

Turkey Sustainable Olive Oil Farming Practices

Sustainability is at the forefront of modern olive oil production, as growers prioritize environmental stewardship and long-term viability. Sustainable farming practices encompass various strategies, including organic cultivation, integrated pest management, and soil conservation measures. By minimizing chemical inputs, promoting biodiversity, and conserving water resources, producers ensure the health of both ecosystems and communities. (Source: Medium)

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