Turkish olives and olive oil play a significant role in the Mediterranean diet and local cuisine. Türkiye’s warm climate is ideal for growing olives, and some even say the first olive tree was found in central Anatolia, so it should come as no surprise that they appear in one form or another at most meals. Almost all chefs sing the praises of olives or a good drizzle of olive oil, but with so many varieties on offer in Türkiye, it’s hard to know which is best.

About Turkish Olives

Türkiye is one of the worlds top 5 producers of olives and olive oil, and the majority are grown along the coast, from the Black Sea to the Aegean and Mediterranean. There are over 700 varieties of olives, around 70 found in Türkiye. Some are great eaten whole at the breakfast table or in salads, others destined to become olive oil.

The popularity of olives in Turkish culture and cuisine dates back centuries. Traditionally, come late summer, olives reach maturity. In villages up and down the coast, ground mats are laid out, and locals busily shake branches to collect the precious fallen fruits from the trees in their gardens. These are then taken home, washed and then soaked in brine to soften their skins to enjoy with their breakfast in the coming months.

The best Turkish olives are organic and farmed traditionally, as it has been for generations. Producers in places like Ayvalik where olives are big business, not only use modern machinery, but also employ seasonal workers to harvest the crop and avoid bruising. The olives are then taken to the press to turn into olive oil and end up at the tables of eager olive-lovers worldwide.

Popular types of Turkish olives

Domat Olives come from the Aegean and are standard green table olives. Picked before they ripen, they are fleshy and large, ideal for stuffing with cheese, garlic or peppers. They appear most often as appetisers or on a raki table.

Memecik olives are another green Aegean variety. They have a high oil content and distinct olive taste. Smaller than Domat olives and slightly oval, memecik olives are another popular breakfast option.

Gemlik Olives, also known as turilye olives, have a high oil content and are the most popular black breakfast variety. They are small and shiny, with a real depth of taste, making them ideal for eating or turning into olive oil.

Memeli Olives are grown around Izmir. They tend to be preserved in brine and appear in many supermarkets.

Edremit Olives are typically turned into olive oil.

Ayvalik Olives and olive oil are considered some of the best in Türkiye. This coastal town, opposite the Greek island of Lesbos, is one of the countries leading areas for olive production, and the fruits appear both on the table and as high-quality extra virgin olive oil.

Types of Turkish olive oil

Natural Sizma Zeytinyagi (Natural Pressed Olive Oil). This type of oil is best cold, drizzled over salads, or dipped with herbs and local bread. It’s a raw, extra virgin variety with extremely low acidity and high nutritional value. A few types are produced, most using machinery, others traditionally stone pressed.

Erken Hasat Naturel Sizma Zeytinyagi (Early Pressed Olive Oil). As the name suggests, this variety is produced from young olives picked early before reaching maturity. This premium oil has a slightly bitter taste, so it usually demands a higher price tag and is sold in smaller quantities.

Naturel Zeytinyagi (Virgin Olive Oil). The acidity level of virgin olive oil is between 0.8% and 2% making this the most common oil sold in Türkiye. It is lighter in flavour and colour than the other varieties and typically used for cooking.

Turkish Olive Oil Soap

Just as olives play an integral role in Turkish culture, so does soap – and Turkish olive oil soap has been naturally produced since the 1500s. During medieval times, Persian and Arab chemists produced the first soaps using aromatic and vegetable oils. Years later, the Ottomans started mass producing soap using local olive oil as the base, then adding the scent of lavender, rose, thyme and chamomile. These soaps were rustic, sold in blocks by the kilo or bar, and became a staple in Turkish baths.

The fragrance and refreshing qualities of olive oil soap is still popular today. Head to any traditional Turkish bath or spa, and chances are you will find olive oil soap used during your treatment. It has a distinct, clean smell and is known for its healing properties and even thought to help with skin conditions like eczema if used regularly. Olive oil soap makes a fabulous gift, we have even been asked to supply some all-natural local soaps for guests bathrooms onboard – LET US KNOW if you would like to add some to your provisions.

Olive Oil Wrestling

Yes, Turks are potty about olive oil, so much so that they made it a sport. If the idea of watching men in black leather pants lather up with a good helping of olive oil and wrestle an opponent to the ground appeals, head along and watch some Turkish olive oil wrestling!

Olive oil wrestling dates back over 600 years and was developed by Ottoman soldiers who used the oil during combat training. Back then, it was believed the oil fended off mosquitoes and make it harder for an opponent to land a punch or get a grip during a scuffle, but it has since become one of Türkiye’s most quirky sports. Each year events are held and the whole scene is quite a spectacle and one that attracts many spectators, who cheer and boo them on in sports grounds and fields up and down the coast.

Olive Farm, Datca

We cannot talk about Turkish olives without mentioning Olive Farm in Datca, a fine producer of organic olive oils, soaps, vinegar and all manner of other olive related products. Their produce, from their olives, oils and soaps to the toys they carve out of the wood from their olive trees, has proved very popular with guests and crew, so if you would like us to arrange for any to be delivered to the yacht, please CONTACT US.