The value and unique characteristics of olives and olive oil have been acknowledged for centuries and are gaining even more prominence today. Cultivation of this noble fruit is concentrated in specific regions of the world, primarily in the countries bordering the shores of the Mediterranean. Turkey is one of those fortunate countries and is ranked …
The value and unique characteristics of olives and olive oil have been acknowledged for centuries and are gaining even more prominence today. Cultivation of this noble fruit is concentrated in specific regions of the world, primarily in the countries bordering the shores of the Mediterranean. Turkey is one of those fortunate countries and is ranked as the world’s second biggest producer
The olive has been a symbol of Mediterranean civilisation throughout history and has been long established in Turkey. In fact, south-east Anatolia is known to be the cradle and gene centre of the olive. The oldest olive oil facility, dating back to 600 BC, can be found at the ancient settlement of Klazomenai in west Anatolia.
Like elsewhere around the Mediterranean, olive oil is a very important foodstuff in Turkey and takes pride of place in Turkish cuisine. On average, Turkey has produced 170,000 t of olive oil and 527,000 t of table olives over the last five crop years.
Our first goal in Turkey is to establish cultivation lands with 5,000,000 sq m and 800,000 olive saplings. Today, 144.439 sq m of agricultural land has been purchased. We would like to thank the Turkish team and in particular Mr Orkut Kaksa.
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