Turkey has a rich diversity and long history in olive oil production and olive cultivation. In regions with a Mediterranean climate, particularly in the Aegean and Marmara regions, olive cultivation is widespread. The olive varieties in Turkey are used both for table olives and for olive oil production. Turkish olive oil is internationally recognized for its aromatic profile and quality. Here are some key olive varieties in Turkey and details about olive oil production:
1- Ayvalık
Region: Northern Aegean, especially the Ayvalık region in Balıkesir
Characteristics: Ayvalık olive oils have a fruity and mild taste, often with light notes of green leaves and grass. This variety is frequently preferred for high-quality extra virgin olive oil production.
2- Memecik
Region: Aegean Region, especially İzmir, Aydın, and Muğla
Characteristics: Memecik olive oils have a rich and fruity flavor profile, sometimes with a hint of bitterness and spiciness. This variety constitutes a significant portion of olive oil production in Turkey.
3- Gemlik
Region: Southern Marmara, especially the Gemlik region in Bursa
Characteristics: Gemlik olives are primarily consumed as table olives, but mild and fruity olive oils can also be produced. These olive oils typically have a soft taste.
4- Domat
Region: Aegean Region
Characteristics: Domat olive oils have a mild and fruity flavor profile, often with notes of fresh herbs and green apple. This variety is also used for table olives but is also valued for producing high-quality olive oil.
5- Erkence
Region: Aegean Region, especially İzmir
Characteristics: Erkence olive oils, when harvested early, have a strong fruity taste and high polyphenol content. This gives them a characteristic bitterness and spiciness.
Olive oil production in Turkey is carried out using a combination of modern and traditional methods. The cold-press method is preferred to preserve the natural aromas, vitamins, and minerals of the olive oil. Turkey is increasingly recognized in international markets for its olive oil quality and variety. Olive oil producers in Turkey place great importance on sustainable farming practices and producing high-quality products. Turkish olive oil is a valuable product both in the domestic market and for export.
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