A Tradition Rooted in Antiquity
Turkey is one of the world's most important olive oil producers, with an olive-growing tradition that stretches back more than 6,000 years. The Aegean region, in particular, is the heart of Turkish olive cultivation — its mild climate, calcareous soils, and long sunshine hours create ideal conditions for olive trees.
Today, Turkey ranks among the top five olive oil producers globally, with the majority of production concentrated along the Aegean coast from Çanakkale to Muğla.
Turkish Olive Varieties
Turkey is home to dozens of native olive varieties, each with distinct characteristics:
Memecik — The most widely grown variety in the Aegean region. Produces a fruity, well-balanced oil with notes of green tomato and artichoke.
Ayvalık — Grown primarily in the northern Aegean. Known for its peppery, herbaceous oil with a strong olive fruitiness.
Gemlik — A small, black olive variety from the Marmara region. Prized for both table olives and oil production.
Domates — A variety from İzmir, named for its tomato-like appearance when ripe. Produces a mild, buttery oil.
Grades of Olive Oil
Understanding olive oil grades is essential for sourcing:
Extra Virgin Olive Oil (EVOO) — The highest grade, made from the first cold pressing of olives. Free of defects, with a fruity flavour and acidity below 0.8%. This is the grade used for our infused olive oils.
Virgin Olive Oil — Also from the first pressing, with slightly higher acidity (up to 2%) and minor flavour defects. Suitable for cooking.
Refined Olive Oil — Virgin olive oil that has been refined to remove defects. Lighter in flavour and colour. Often blended with virgin oil and sold as "pure olive oil."
Olive Pomace Oil — Extracted from the olive pulp after pressing using solvents. Not suitable for premium applications.
Infused Olive Oils: A Growing Category
Infused olive oils combine the health benefits and flavour of premium EVOO with natural botanical infusions. The process is simple but requires care: quality ingredients are steeped in olive oil at controlled temperatures, allowing their flavours to infuse without degrading the oil.
Popular infusions include:
- Lemon — Bright, citrusy, perfect for seafood and salads
- Chili — Warm, gently spicy, ideal for pasta and grilled meats
- Garlic — Rich, savoury, versatile for cooking and dipping
- Herb blends — Rosemary, thyme, oregano for Mediterranean marinades
Sourcing Olive Oil for Your Business
When sourcing olive oil, consider:
Origin — Turkish Aegean olive oil is world-class, with distinct flavour profiles depending on the specific region and variety.
Harvest year — Fresh olive oil (from the most recent harvest) has the brightest flavour and highest antioxidant content.
Certification — Look for HACCP and ISO 22000 certified producers who can provide full traceability.
Packing format — From bulk flexitanks for manufacturing to retail bottles for direct sale.
Infusion options — Many buyers now prefer pre-infused oils that save preparation time in commercial kitchens.
At Mare Nostrum, our infused olive oils are made with cold-pressed extra virgin olive oil from the Aegean region and natural infusions — no artificial flavours, no shortcuts. Contact us to discuss your olive oil requirements.