Olives are a critical component of Turkish Cuisine. It doesn’t matter if it is the base of olive oil or the star of the breakfast table, olives are and will always appreciated.
Türkiye has now established itself as one of the top five producers not only of olives but also of olive oils all over the world. It can be partly attributed to the Mediterranean climate and due to the fact that central Anatolia is believed to be the native land of the humble olive tree.
Thanks to its deep historical, manufacturing, and cultural roots, it makes perfect sense that Turkish cuisine is frequently formed around the humble olive.
The main areas for growing olive are close to the coast as expected, stretching to the Aegean from the Black Sea, reaching further to the east into Anatolia proper and along the Mediterranean.
There are approximately 700 varieties of olives all over the world. Türkiye grows anywhere around 50 to 80 different varieties, some destined for use in olive oil while others are meant for the breakfast table.
Listed below are some of the most common varieties of olives in Türkiye as well as the different types of olive oils you can find in the country, and what their names mean. Hopefully, after reading this, you will now what to look for the next time you go shopping!
5 Common Varieties of Olive in Türkiye
Celebi
Celebi olives originate from the Lake Iznik area. These are small fruits meant for the table.
Domat
Domat olives are found all over the Aegean region. These are larger and are considered the best type of green olives for stuffing together with almonds, cheeses, garlic, and peppers.
Gemlik
Gemlike olives are widely produced because of its fruit and the plant’s hardiness. These olives have a shiny black skin, high oil content, and a depth of texture and taste that makes them scrumptious for both olive oil production and the table.
Memecik
Green Memecik olives are mid-sized olives found all over the Aegean region, with a slightly oval shape. These olives have a rich taste thanks to their high oil content.
Memeli
Memeli olives are grown mostly in İzmir and used as green olives usually preserved in brine, black olives, and split green olives.
Different Types of Olive Oil
- Erken Hasat Naturel SızmaZeytinyağ or Early Harvest Pressed Olive Oil
It is a type of olive oil made from olives harvested before they are fully ripe early in the season. It adds a depth to the oil’s flavor from the slightly bitter and almost peppery olives.
- Naturel SızmaZeytinyağ or Natural Pressed Olive Oil
It is extra virgin 100% raw olive oil with the lowest level of acidity of less than 0.8%. Extra virgin olive oil is rich in high nutritional value best consumed cold with crusty bread or over salads.
- Naturel BirinciZeytinyağı& Naturel Zeytinyağ or Virgin Olive Oil
The acidity levels of virgin olive oil are between 0.8% and 2%. It is the most common type of oil, lighter in flavor and color than extra virgin and is suitable for consumption while hot and cooking.
Buy Turkish black olives today and start adding them to your favorite Turkish dishes!