올리브 기름 from 튀르키예

History

Olive cultivation in Türkiye dates back over 3,000 years, originating in the Aegean and Mediterranean regions. Ancient civilizations like the Hittites and Romans used olive oil for food, medicine, and religious rituals. Today, it remains a core component of Turkish cuisine and agriculture.

Production Regions

• Aegean Region (İzmir, Aydın, Muğla): Türkiye’s largest producing area with mild, balanced oils.
• Marmara Region (Balıkesir, Çanakkale): Known for fruity and aromatic oils.
• Mediterranean Region (Antalya, Mersin, Hatay): Produces robust, pungent oils.
• Southeastern Anatolia (Gaziantep, Kilis): Smaller volumes with strong, spicy profiles.

Growing Conditions

• Climate: Mediterranean; hot, dry summers and mild winters.
• Rainfall: 400 to 1,000 mm per year depending on the region.
• Soil: Limestone-rich and well-drained soils ideal for olive trees.
• Topography: Coastal plains, hilly terrain, and river valleys.

Harvesting Process

• Timing: October to January.
• Methods: Hand-picking, stick beating, and mechanical shakers.
• Milling: Prompt cold extraction (within 24 hours) to retain quality.
• Filtration: Both filtered and unfiltered oils are produced.

Cultivation Methods

• Traditional Groves: Some trees are over 500 years old.
• Modern Orchards: High-density planting with mechanical harvesting.
• Organic Farming: Gaining popularity, particularly in Aegean areas.
• State Support: Government offers incentives for modernization and exports.

Supply Chain

• Flow: Farmers → Local mills → Bottlers or cooperatives → Exporters.
• Exporters: Range from family-owned producers to large industrial firms.
• Packaging: Dark glass, tin cans, and bulk IBCs for exports.

Local Logistics

• Proximity: Mills are generally located near growing areas.
• Storage: Cold storage and nitrogen-flushed tanks preserve oil integrity.
• Distribution: Via land routes to Europe, and ports (İzmir, Mersin) for overseas exports.

Regulations and Certifications

• National Quality Control: Turkish Food Codex sets limits for EVOO standards.
• PDO/PGI: Available for some regional oils.
• Organic Certification: Overseen by national and international bodies.
• Traceability: Increasing use of barcodes and QR for origin tracking.

Quality Standards

• Free Acidity: EVOO must be ≤ 0.8%.
• Sensory Criteria: Must be fruity, without defects.
• Lab Tests: Peroxide values, UV absorption, and K232/K270 checks.

Trade Terms

• Exports (2023 est.): ~150,000 MT.
• HS Code: 150910 (virgin) and 150990 (other).
• Top Destinations: Spain, US, Saudi Arabia, Japan, Germany.
• Pricing: Lower than Italian or Spanish oils; increasing with premium demand.
• Formats: Bulk for blending, premium bottles for retail, tins for culinary use.

Environmental Impact

• Water Use: Low-input due to drought-resistant varieties.
• Soil Erosion: Controlled via terracing in hilly areas.
• Sustainable Practices: Pomace reused as fuel or animal feed.

Social Impact

• Rural Employment: Supports thousands of farming families.
• Women’s Role: Significant involvement in harvesting and packaging.
• Cultural Heritage: Olive oil festivals and traditional production preserved.

Uses

• Culinary: Salads, stews, pastries, grilling.
• Health: Antioxidant-rich; traditional remedy in Turkish folk medicine.
• Non-Food: Used in soaps and skincare, especially in regions like Ayvalık.