Best Olive Oil from the Most Abundant Lands

Quick Facts

  • Harmony of a Long Life
  • World’s Choice
  • Harmony of Price and Quality
  • Harmony for Health
  • Easy to Transportation
  • Harmony of Flavour

Harmony on the Palate

Compared to other fruit varieties, which are picked from their branches and readily eaten, the olive fruit does not easily surrender.

Over time, processes have been developed which eliminate the acerbity and the bitterness of olives. First, the acerbity and the bitterness of the olives were eliminated by storing them in water. Then, they were sweetened by dipping them into ash, vinegar, or lime water and were made resistant to aging by pickling in brine, by cutting or cracking. The brine used to be blended with lemon, fennel, mastic, thyme, peppermint, and other herbs, making the flavor of olives more pleasant. A total of 92 varieties of olives are produced in Türkiye with the Memecik, Ayvalık, Çelebi, Gemlik, Domat, Edremit, and Erkence varieties being the most well known. 

Harmony with Process

With its climate conditions, geographical location, and soil structure, Türkiye has agricultural lands very suitable for olive culturing. Due to fair cost and high-quality oil production, the Turkish olive sector gains more demand every passing year. The method of olive oil extraction from olives is part of the culture surrounding olives and is a tradition that has not changed for thousands of years. Olive oil is obtained by passing the olives through a cold press and can be eaten without any chemical processes, so there is no difference between the olive oil extraction method employed in the present day and the one used some six thousand years ago. Olives are crushed into a pulp and then this pulp is squeezed or passed through a press and the olive oil is separated from the wastewater of the olive fruit.

Hydraulic presses started to be used once technology developed in the early 19th century and today machines exist aimed at obtaining olive oil by centrifugal force without applying any pressure on the olive pulp.


Living for centuries, the secret of the longevity of olive trees is the oleuropein substance in their leaves which protects the tree against mortal effects.

As one of the 4 countries producing the best olive oils of the world, Türkiye conducts high levels of olive oil exports due to its high product quality.

Abundant production with fair cost allows for very advantageous export costs.

It has long been known that the Mediterranean diet is one of the healthiest diets in the world. Olive oil is an essential part of this diet and comes with a wide range of health benefits. It may help lower the risk of high blood pressure, high cholesterol, heart disease, Type 2 diabetes, and obesity. The main type of fat found in all kinds of olive oil is monounsaturated fatty acids, which are considered a healthy dietary fat, helping lower the risk of heart disease and lower cholesterol levels. Most experts agree: olive oil - especially extra virgin olive oil - is very beneficial for you.

Thanks to the strategic location of Türkiye in the world, products can be easily and quickly transported to any country over sea, land, or airways.

Possessing the most suitable climate for olive growing in the world, Türkiye has high-quality olives and olive oils, making one feel the difference with their color, aroma, and flavor. With its numerous healing properties, unrivaled flavor, and versatile use, olive oil is undoubtedly one of the most important products in the world. Türkiye is home to a long-standing olive oil culture and Turkish olive oil is increasingly securing its position as an international player in the olive market.