Treasured throughout history for their excellent nutritional quality. Olives and Olive oil has been an essential component, of the diet in many cultures.

Turkish Olive Oil Uses

As a flexible ingredient, Turkish Extra Virgin Olive Oil has been used not only as a flavor, and enhancer in various dishes; but also, as a medication for healing wounds, as fuel for lamps, and as cosmetics for the hair and skin in several cultures.

Likewise, table olives are a staple at every Turkish breakfast, generally beside a slice of bread and traditional white cheese. Today, Turkey supplies olives and vegetable oil for Hinder Sea cuisine everywhere around the globe.

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History of Olives tree

Considered sacred, it's been the symbol of peace and richness connecting three continents in one soul. Although the Olives tree is native to the eastern Mediterranean basin, it gradually spread westwards beyond Turkey into Europe due to its increased importance as a source of edible oil.

Having the longest coastline on the sea, Turkey has been one of the foremost producers of olives among Mediterranean countries. Thus, oil traditions and dishes are the pride of Turkish cuisine since the time of the Ottomans.

Turkish Olive Oil Healthy Food for All

Today, Turkish Olive oil is increasingly present on the food scene because of the healthiest alternative to other edible oils. vegetable oil is rich in natural antioxidants like antioxidants, which help to eliminate free radicals from the body. additionally, to provide nutrients to the skin, this divine elixir protects and softens the face and body, maintaining a young, healthy, and delightful appearance.

Read More about: Olive Oil Bottling 

PRODUCTION

Turkish Olive oil and vegetable oil are appreciated not just for their nutritional quality but also for their health benefits. Among edible oils, Olive oil is just one that may be produced by physical methods from fresh fruit and maybe consumed immediately after pressing the olive, like a beverage.

Likewise, a fancy process, apart from treatment with either dry salt or brine, isn't required to supply table olives. Namely, vegetable oil and table olives are pure, natural, healthy products that need minimal processing.

Turkish Olive Oil Production

The Olive tree grows best in warm temperatures, and can't tolerate extreme weather conditions. The Mediterranean region, thanks to its mild climate, contains 98% of the olive harvest and 95% of the vegetable oil production within the world. Harvesting and processing of olive oil are meted out between November and March. Around 76% of the olive oil produced in Turkey is pressed for oil and therefore the rest is reserved for table olives. In Turkey, vegetable oil production has undergone remarkable developments since the eighties and more and more vegetable oil plants have either begun to produce virgin vegetable oil or increased their production capacity.

Today, Turkey has large-scale oil plants with modern bottling lines. Table olives also are produced in modern plants equipped with advanced technology, which enables them to go with the standards of hygienic packaging. top quality production of table olives is completed in retail packs like cans, glass jars, and/or vacuum-packed bags.

There are compulsory export standards for table olives and vegetable oil in Turkey, thus, production of all told plants conforms to the standards of the Turkish Standards Institute (TSE), which also are in line with the international standards.

Types of Turkish Olive Oil

Turkish Olive oil is assessed as “extra virgin”, “virgin”, “refined” and “riviera” (a blend of virgin and refined vegetable oil that's called “olive oil” by international standards) supported the means of production similarly because of the physical properties and organoleptic characteristics of the merchandise. thanks to the preferences of consumers who are less aware of the natural taste of the oil, some are produced with added flavorings like garlic, onion, nutmeg, fresh thyme, basil, or bay leaves. By international standards, table olives are classified as “green olives”, “olives turning color” and “black olives”.

they're commercially produced within the varieties of “stoned”, “stuffed” (with pimento, capers, etc.), “halved”, “sliced”, and “paste” in addition to “whole” olives. it's quite common in Turkey to start the day by having a fashionable breakfast including this nutritious food, which contains abundant calcium, iron, and axerophthol.

Few countries within the world have a consumption pattern of olives near Turkey but consistent with one’s palate, olives may be employed in the preparation of varied dishes. Olives are put in pizzas, salads, and cooked dishes as an ingredient and/or eaten as an appetizer usually to accompany a drink.

Turkish Olive Oil Exports

Being a net exporter of olive oil, Turkey supplies the range of vegetable oil to a large range of nations including major producer countries that either consume or re-export Turkish oil. Turkish oil is demanded from every part of the globe and there are over a hundred countries that have experienced the wonderful taste and fragrance of Turkish vegetable oil like the EU, the USA, Asian nations, Japan, South Korea, Philippines, Australia, and also Russia.

Source: Turkish Statistical Institute

Although organic production still occupies a little proportion of the entire area and output of olives, Turkey’s organic olive and vegetable oil exports also are rising in parallel with the healthier consumption trends within the world.

Despite production fluctuations, thanks to the periodicity of the fruit tree, exports of table olives are continuously growing over the last years.

In 2017, the export value of table olives in Turkey was US$ 112,5 million. Germany, Iraq, Romania, the USA, and Bulgaria are the foremost important export markets for table olives, representing about 73% of the exports for the last year. Germany maintains first place in Turkish olive exports with 32% of the worth exported.