Turkey is one of the world’s leading producers of olive oil and one of the world’s oldest olive-growing countries. On average, 3 million tons of olive oil is produced around the world every year. 

Turkey’s relationship with olives goes far beyond product production and distribution. There’s history so rich, dating back 3,000 BC, that olives have always been a staple in Turkish culture and Turkish cuisine.

Most of the world’s supply of olive oil is produced in the countries of the Mediterranean Basin, but some are produced in California, South America, and Australia. Leading producers include Spain, Italy, Greece, and Turkey. Olive trees have been growing organically in Turkey for thousands of years, with some of them being the country’s oldest trees. While some of the oil produced in the Mediterranean Basin is consumed there, a significant portion is exported.

Types of Olive Oil

Olive oil is broadly classified into four grades: extra virgin, oil derived from first pressings that possess excellent taste and odor and have a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams; virgin, oil derived from first pressings that possess good taste and odor and has a free fatty acid content of not more than 2.0 grams per 100 grams; pure, or edible, a mixture of refined and virgin; refined, or commercial, refined lampante.

Olive and Olive Oil Production and Export in Turkey

Turkey’s olive production has shown an increasing trend until 2019. One of the most important reasons for this is the increase in olive production areas over the years. In recent years, olive production areas have increased with the support of the new olive orchard facility and certified olive saplings. According to TUIK’s Crop Production Statistics, olive production in 2020 was 1.32 million tons. Turkish Goods offer the best quality of olive oil in the market and share it globally.