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Where is olives  grown?

Regions and varieties of olives

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The history of olive cultivation in the region goes back to ancient times. Especially on the Thrace side; Şarköy, Eriklice, Mürefte, Hoşköy, Gallipoli; and on the Anatolian side, in regions such as Çanakkale, Mudanya, Gemlik, Balıkesir and Iznik, monoculture agriculture is the source of livelihood for 90% of the people living there. The most important varieties of the region Gemlik variety, other varieties; In Şarköy, Gemlik-Tirilye type table and olive oil, Edincik water, White oil, Çelebi (İznik), Boots (Tekirdağ), Erdek oil oil, Donkey olive (Tekirdağ), Samanlı, Damascus, Karamürsel water, Black brine. GEMLIK



Olive cultivation, which has a long history in the region, is an important agricultural branch in the region and constitutes the main source of income of the people.
The Aegean Region has a great olive growing potential with around 63 million trees and constitutes 67.7% of the country's total tree wealth.
The most important varieties of the region
"Ayvalık" in the Bay area of Balıkesir, and "Memecik" in the South Aegean Region, where İzmir, Manisa,Aydın and Muğla provinces are located.
Gemlik Olive, which is a type of Marmara region, has also started to become widespread in the region.
Other varieties of the region
White olive, Grass wind, Çakır Çilli, Dilmit, Erkence, Donkey olive (Ödemiş), Cretan olive, Date rough, Date roe, İzmir tableware, Black leaf, Cherry, Mammal, Stoneware, Rabbit's heart, Oil olive, Local olive oil.



Olive is in competition with other cultivated plants in this region. In addition to the local varieties of the region, the varieties of the Aegean and Marmara regions are also widespread. The most important varieties of the region Big Topak Ulak, Çelebi (Silifke), Elmacık, Halhalı (Hatay), Karamani, Sarı Abyssinian, Sarıulak, Saurani, Sayfi and Small Topakulak.

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The most important varieties of the region
There are varieties such as Kilis Yaglik, Nizip Yaglik, Halhali (Derik), Eğriburun (Nizip), Kan Çelebi.
Other varieties of the region; Belluti, Eğriburun (Tatayn), Halhalı, Çelebi, Hamza Çelebi, Hırhalı Çelebi, Hursuki, Large Round, Pencil Cloth, Blue, Melkabaz, Tespih Çelebi, Yağ Çelebi, Yağ Çelebi, Oil Yellow Olive, Round Çelebi, Round Anklet, Wool Çelebi It is Zoncuk.


Olive cultivation in the region does not have the opportunity to develop except for the micro-climates in the provinces of Artvin, Trabzon, Samsun and Sinop.
The product obtained is evaluated as table food in small family businesses.
Types of regions
Butko, Görvele, Marantelli, Patos, Otur, Sati, Samsun Pickling, Samsun Salting, Samsun Red Salting, Samsun Oiling, Sinop No.1, Sinop No.2, Sinop No.4, Sinop No.5, Sinop No.6, It is Trabzon Oil.

Turkish Olive Oils is best quality in the World

Turkey is blessed with an ideal climate for olive trees and some of the world’s best olives. The country produces both early and late harvest olive oils, and the flavor profiles can vary significantly depending on the region where the olives are grown. Early harvest olive oils tend to be lighter in color and have a more delicate flavor, while late harvest oils are darker and have a richer taste.

Turkey ranks number four in the world for olive oil production, behind Italy, Spain, and Greece. The country produces high-quality olive oil that is used in cooking and cosmetics. Turkey is also a major exporter of olive oil, with more than half of its production going to other countries. The majority of Turkey’s olive trees are located in the Marmara, Aegean, Mediterranean  region, where the climate is ideal for olives.

The Marmara, Aegean, Mediterranean region is also home to some of the oldest olive trees in the world. The Turkish government has invested heavily in the country’s olive industry, and as a result, Turkish Olive Oils has become one of the leading producers of olive oil in the world.

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