The scent of fresh olives hits you before you even see the groves. Sunlit hills roll by in shimmering silver, and every bottle of olive oil packs 6,000 years of flavor, passion, and pride.
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Olive Oil in Turkey: Southeastern Anatolia
Turkey’s relationship with the olive tree stretches back thousands of years, intertwining with the country’s culture, cuisine, and landscapes. Today, Turkey stands proudly among the world’s top olive and olive oil producers, often ranking in the top five globally. In fact, recent record-breaking harvests have even catapulted Turkey to the #2 olive oil producing nation in some years. For travelers, this “liquid gold” heritage offers a rich tapestry of experiences – from ancient groves and rustic mills to modern tasting tours and museums.
Ancient Roots to Global Leadership
The story of Turkish olive oil begins in antiquity. Southeastern Anatolia is believed to be the cradle of the olive tree, with archaeological evidence of early olive domestication found near the Turkey-Syria border.
From these eastern lands, olive cultivation spread westward across Anatolia and onward to Greece, Italy, and Spain via the Aegean Sea. One of the world’s oldest olive oil production sites (dating to ~600 BC) was discovered at Klazomenai near Urla, Izmir – a testament to Anatolia’s 6000-year-old olive oil heritage.
WWII and the Decline of Turkey’s Olive Sector
After World War II, Turkey adopted U.S.-backed Marshall Aid, pushing modernization toward industry and mechanized farming. Tractors, cereal production, and new cash crops were prioritized, while traditional sectors like olive cultivation were sidelined. In the 1950s, the Democrat Party further aligned with U.S. interests, dropping pro-olive policies and promoting cheap American vegetable oils. As soybean and corn oils spread, olive oil was cast as outdated, exports declined, and state support shifted elsewhere.
Mid-century policies inflicted lasting damage on Turkey’s olive sector. Production stagnated, farmers abandoned or uprooted groves, and domestic consumption dropped as seed oils and margarine took over everyday cooking.
Small farmers, unable to compete with subsidized industrial agriculture and cheap imports, lost income, and many family orchards in the Aegean and Mediterranean vanished.
These shifts brought rural hardship and weakened olive-based cultural traditions—effects Turkey only reconsidered decades later as the health, heritage, and sustainability value of olive oil returned to public attention.
Spurts of Growth: Today and the Future of Olive Industry
Today, Turkey stands as a major olive oil producer. More than 190 million olive trees supply about 8% of the world’s olive oil. In 2022/23, producers achieved a record 421,000 tons—rivaling Italy and Greece—and Turkey ranked second worldwide in table olive production after Spain. Investments in new orchards and mills, along with efforts to revive historic groves, fuel this growth.
Turkish olive oils are increasingly recognized on the world stage, winning dozens of awards at international competitions and earning a reputation for quality. Despite this success, olive oil remains more than an export commodity – it’s a beloved staple of Turkish life, celebrated in everything from daily breakfasts to traditional rituals.
Ayvalık (Edremit)
Grown in the northern Aegean (around Ayvalık in Balıkesir), this variety produces extra virgin oils that are fruity and mild, with delicate notes of green leaves and fresh grass. Ayvalık olives are prized for high-quality oils that are smooth and balanced, making them a favorite for cold-pressed, aromatic olive oil. 
Memecik
Predominant in the southern Aegean (İzmir, Aydın, Muğla), Memecik olives yield oils with a rich fruity flavor and often a pleasant hint of bitterness and peppery spice. Memecik is a workhorse of Turkish olive oil production, contributing a significant share of the country’s output, and its oils can have a robust character with herbal notes.
Gemlik (Trilye)
Native to the Marmara region (Gemlik in Bursa), this olive is famed as a black table olive for its plump, flavorful fruits. When pressed for oil, Gemlik olives give a mild, soft, and fruity olive oil. While most Gemlik harvests go into brined olives (popular at Turkish breakfast tables), the small amount made into oil is smooth and often used in salads or gentle cooking.
Domat
An Aegean variety known for its large size (often used as green table olives), Domat also produces high-quality oil. Its oil is mild and fruity with fresh herbal and green apple notes, appealing to those who prefer a lighter olive oil for dressings or dipping.
Erkence
Grown around İzmir in the Aegean, Erkence is notable for the early harvest oils it yields. When picked green and cold-pressed, Erkence olives produce intensely fruity, robust oils with high polyphenol content, resulting in marked bitterness and pungency. These “early harvest” or yeni hasat oils are highly prized for their peppery kick and health benefits (thanks to the antioxidants).
Beyond these, Türkiye has dozens of local olive cultivars – over 50 native types by some counts. In the southeast, varieties like Kilis Yağlık, Nizip Yağlık and Halhalı are grown, while the Aegean and Marmara host types such as Uslu, Çelebi, Saurani, and Edincik Su, among others. This heritage of olive biodiversity means Turkish olive oils can range from delicate and buttery to bold and grassy, depending on the olive type and region.
Producers in Turkey typically cold-press their olive oil, combining modern techniques with long-standing traditions. Most oils reach the market as extra virgin or virgin, preserving their natural, fruity character. Labels such as erken hasat (early harvest) and small çiftlik or boutique estate brands highlight specialty styles.
Whether mild and golden or green and robust, Turkish olive oil earns praise for its purity and appears at the table with bread, over meze (side dishes), or in classic zeytinyağlı (dishes cooked mainly with olive oil) vegetable dishes.
How Turkish Olive Oil Compares to Italian, Greek, and Spanish:
Flavor: Turkish extra virgin olive oils are often described as more delicate and mild compared to their European counterparts. Many Turkish oils (especially those from Aegean varieties like Ayvalık) have a fruity aroma with subtle notes of green apple or nuts, and only a gentle peppery finish.
Spanish and Italian olive oils typically deliver bolder flavors—Spanish varieties like Picual or Hojiblanca offer full body, grassy-fruity notes, and a spicy kick, while Italian oils such as Tuscan Frantoio/Leccino blends balance fruitiness with firm bitterness and pungency.
Greek oils, largely from Koroneiki olives, bring green, slightly bitter flavors with a peppery bite. By contrast, many Turkish Aegean oils taste smoother and rounder, often showing a ‘mild yet fruity’ elegance.
Quality: In terms of quality, Turkish olive oils have closed the gap with the Mediterranean titans. Decades ago, Turkish oils were lesser-known internationally, but today boutique producers are winning Gold Awards at competitions and earning extra virgin grades that match Italy, Greece, or Spain.
Turkey’s commitment to quality is evident in modern milling techniques, organic farming efforts, and government standards aligned with the International Olive Council.
A Tour of Turkey’s Olive-Growing Regions
Turkey’s olive oil heritage spans millennia, shaped by ancient groves and diverse climates. From coastal hills to historic inland valleys, each region offers distinct flavors and traditions. This guide explores the landscapes, culture, and craftsmanship behind Turkey’s finest oils.
Aegean Region: The Heart of Turkish Olive Oil Production
The Aegean anchors Turkey’s olive oil world, with Ayvalık serving as its center. The region’s light, fruity Ayvalık olive inspires an annual harvest festival and draws visitors to the Adatepe Olive Oil Museum, where they can explore Anatolia’s olive-oil heritage.
Farther south, Muğla and Aydın rely on the robust, peppery Memecik olive, and Milas earns international recognition for its distinctive oils. Travelers can join tastings and visit family-run mills across the Aegean—especially in Edremit, Ayvalık, Ören, and Kuşadası.
During the late-October to November harvest, visitors pick olives, watch the cold-pressing process, and enjoy traditional breakfasts drizzled with fresh local olive oil.
Marmara Region: Tradition and Flavor in the Northwest
The Marmara region in northwest Turkey—stretching across Bursa, Çanakkale, Tekirdağ, and Balıkesir—thrives on its mild climate and the famed Gemlik olive, a small black variety that produces rich, nutty, piquant oil.
The area mixes tradition with modern production: old stone presses stand beside major cooperatives like Marmarabirlik, and towns such as Erdek and Mudanya host festivals and sell homemade oils. With groves running from the Gallipoli Peninsula to nearby islands, Marmara supplies Istanbul and offers fruity oils with a peppery finish that pairs well with hearty dishes.
Southeastern Anatolia: Cradle of the Olive Tree
Turkey’s Southeastern Anatolia, olive cultivation connects to the origins of olive history. Provinces like Gaziantep, Şanlıurfa, Mardin, Kilis, and Hatay have grown olives for thousands of years. Archaeological finds suggest that humans have been tending olive trees here for over 4,000 years, perhaps even domesticating the wild olive.
Olive Oil Culture & Experiences in Turkey
Olive Oil Tourism in Turkey: Museums, Tastings and Harvest Adventures
Museums:
The Köstem Olive Oil Museum in Urla (Izmir) is the world’s largest olive oil museum, while the Adatepe Olive Oil Museum near Ayvalık offers a charming historic experience.
Tasting Tours:
Especially in the Aegean and Marmara, guided tours take visitors from groves to mills, with professional tastings and food pairings.
Harvest Experiences:
Visiting during the olive harvest (October–November) lets you join local festivals like the Ayvalık Olive Harvest Days, helping pick and press olives alongside locals.
Boutique Producers:
Small estates in Ayvalık, Milas, and Urla welcome visitors to taste award-winning oils and learn their family stories.
Culinary Encounters:
Try cooking classes or market tastings to savor zeytinyağlı(dishes with olive oil) dishes and fresh olives.
Istanbul – Gourmet Shops and Markets
Here are some of the top spots for high-quality olive oils we recommend in Istanbul.
- Nar Gourmet (Kadıköy) – High-end shop with many Turkish EVOOs, infused oils, and gift sets.
TARİŞ TA-ZE (Kadıköy) – Boutique cooperative store selling premium cold-pressed olive oils and Gemlik olives.
Namlı Gurme (Karaköy) – Famous deli offering house-brand olive blends, EVOO, and traditional marinated olives.
Mısır Çarşısı (Spice Bazaar) – Historic market with stalls selling olives (stuffed, sun-dried, brined) and a wide range of olive oils.
Dem Green Tasting Room (Maçka) – Sleek tasting space for Ayvalık’s Dem Green oils, offering samples and well-packaged bottles.
Aegean Olive Oil Hotspots: Farms, Museums & Tastings
Here are some amazing olive oil museums across Türkiye.
- Rahmi M. Koç Museum – (Ayvalık) – Restored 19th-century factory with historic presses and a shop selling regional olive products.
Adatepe Olive Oil Museum (Çanakkale) – Turkey’s first olive oil museum with vintage tools and a small stand selling village EVOO.
Köstem Olive Oil Museum (Urla) – Large olive complex with a museum, modern press, workshops and a diverse olive-product shop.
HİÇ (Urla) – Sustainable olive farm with a restaurant and concept store selling organic EVOOs and preserves.
Oro di Milas (Muğla) – Boutique PDO estate producing award-winning Memecik olive oil with tastings at the mill.
Oleatrium (Aydın/Kuşadası) – Olive-oil history museum with a concept store for regional oils and olive-based souvenirs.
Get in touch with us!
Inspired to explore Turkey’s olive oil heritage for yourself? Join The Other Tour for a journey into ancient groves, family-run mills, and the vibrant culture behind Turkey’s “liquid gold.” Walk sunlit Aegean hills, taste award-winning oils, and meet the artisans keeping 6,000 years of tradition alive.
We love helping travelers experience the real Turkey — its flavors, landscapes, and the stories rooted in every olive tree.
📩 Get in touch today to plan your olive oil adventure or build a custom journey through Turkey’s most authentic regions.
