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Turkish Olive Oils
Olive is an indispensable food in Turkish cuisine. Be it at the breakfast table or as a meal with olive oil, olives always have a very important place in the kitchen.
Turkey is one of the world's top five olive and olive oil producers. This is partly due to the Mediterranean climate, as Central Anatolia is said to be the birthplace of the olive tree. With its deep historical, cultural and production roots, it is known that Turkish cuisine is generally founded around olives.
Turkish Olive and Olive Oil
Important olive growing areas are naturally close to the coast, stretching from the Black Sea to the Aegean, along the Mediterranean and from the east to Anatolia. There are approximately 700 types of olives worldwide. Turkey, some in breakfast table, some as foods cooked with olive oil, have 50-80 varieties grow in some olive oil.
We are writing a list of the olives to be consumed the most and the types of oil you will find. So you will know what to look for before you go shopping!
5 Most Common Types of Olives in Turkey
Çelebi: Çelebi olives coming from İznik Lake are small olives for table.
Domat: Domat olives found in the Aegean region, they are larger olives, therefore considered the best green olives for filling made with garlic, almonds, peppers, cheese.
Gemlik: It is the most produced olive due to the hardness of the plant and fruit. Gemlik olives have a high oil content, shiny black rind, and delicious depth and texture for both table and olive oil production.
Memecik: Green Memecik olives, also found in the Aegean region, are medium-sized olives with a slightly oval shape. It has a great flavor due to its high oil content.
Memeli: Memeli olives grown largely in İzmir are typically used as preserved green olives in brine, split green olives and black olives.
OliveOil Types
Natural Pressed Olive Oil: Extra virgin is 100% raw oliveoil. It has the lowest acidity level below 0.8%. Extra virgin olive oil has a high nutritional value and is therefore best consumed cold, mostly used in salads. Most production facilities are machine-operated presses, but there are also some producers offering traditional stone-pressed olive oil.
Early Harvest Pressed Olive Oil: This oil is made from olives harvested at the beginning of the season before they are fully ripe. A little bitter adds depth to the flavor of the oil obtained from almost peppery olives. Early harvest olive oil is often sold in smaller quantities at a higher price than other oils, as smaller amounts are produced and more olives are needed for oil production. Check the "new harvest" label to ensure that the oil comes from the most recent harvest.
Virgin Olive Oil (Natural First Olive Oil & Natural Olive Oil): The acidity rate of virgin olive oil is between 0.8% and 2%. This is the most common type of oil, lighter in color and flavor than natural oozing, and therefore suitable for cooking and consuming when hot.
Turkey due to the overall expansion of the cultivation and production of olive, olives and [URL=""]olive oil[/URL] are very confident that you will find that will appeal to your taste.

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