Turkey; 4th in the world olive tree presence and 5th in olive oil production. Country’s olive oil production is mainly done in 2 regions. These are South Aegean Region (Aydın, Denizli, Muğla) and North Aegean Region (Çanakkale, Balıkesir, İzmir).
There are many olive oil producer companies, large and small, both in the northern and southern Aegean regions. Based on your market needs, we can introduce you to large manufacturers that can handle bulk orders at the supermarket level. Or we can offer small-scale companies that have boutique products made in their own factories, from special olive varieties grown in their own gardens, under their own control, all year round.
Although pet bottles are not recommended as olive oil packaging material, delivery can be made in plastic bottles in line with the market needs of importing companies.
In order to protect olive oil from sunlight, dark packaging materials are generally preferred.
Understanding Turkish Olive Oil Categories
Turkey produces a wide range of olive oils to meet the different needs of consumers, retailers, food manufacturers, and professional kitchens. Depending on the harvest timing and production method, olive oils can offer significantly different flavor profiles, nutritional characteristics, and applications.
Early Harvest Olive Oil
Early harvest olive oil is produced from olives harvested while they are still green, typically during the first weeks of the harvesting season. Because the olives have not yet fully matured, the oil yield is lower, making early harvest olive oil more valuable and exclusive.
This type of olive oil is known for its intense fruity aroma, vibrant green color, and characteristic bitterness and pungency. It also contains higher levels of natural antioxidants and polyphenols compared to oils produced from fully ripened olives.
Early harvest olive oil is generally preferred for gourmet applications such as salads, cold dishes, dipping sauces, and premium retail products where flavor and nutritional value are the primary focus.
Mature Harvest Olive Oil
Mature harvest olive oil is produced from olives that have reached a more advanced stage of ripeness. As the fruit matures, the oil content inside the olive increases, resulting in higher production efficiency and a milder flavor profile.
Compared to early harvest oils, mature harvest olive oil typically offers softer aromas, lower bitterness, and a smoother finish. This makes it a versatile option suitable for daily household consumption, food service operations, and industrial food production.
Many consumers appreciate mature harvest olive oil for its balanced taste and excellent price-performance ratio.
Cold Pressed Olive Oil
Cold pressed or cold extracted olive oil refers to olive oil produced under carefully controlled temperatures, generally below 27°C throughout the extraction process.
Maintaining low temperatures during production helps preserve the olive oil’s natural aromas, vitamins, antioxidants, and sensory characteristics. As a result, cold pressed olive oils are often associated with higher quality standards and premium market positioning.
Today, cold extraction has become one of the most important quality indicators for consumers seeking authentic extra virgin olive oil products.
Pomace Oil: The Preferred Choice for Professional Frying
Olive Pomace Oil is produced by utilizing the remaining olive solids after the first extraction process. Through advanced refining and blending techniques, pomace oil becomes a highly practical and economical cooking oil widely used by restaurants, food manufacturers, and professional kitchens worldwide.
In recent years, Olive Pomace Oil has gained significant popularity as an alternative frying oil due to its excellent performance characteristics. Its high smoke point, neutral flavor profile, and frying stability make it particularly suitable for deep-frying applications.
Many international restaurant chains and food processors prefer pomace oil because it allows food flavors to remain dominant while providing longer frying life and improved cost efficiency compared to many premium vegetable oils.
Turkey is one of the world’s important producers and exporters of Olive Pomace Oil, supplying customers across Europe, Asia, the Middle East, and North America. Thanks to its competitive pricing and consistent quality, Turkish pomace oil has become an increasingly attractive solution for industrial and food service buyers.
Choosing the Right Olive Oil
Selecting the right olive oil depends on the intended application. Early harvest extra virgin olive oil is ideal for premium culinary experiences and health-conscious consumers. Mature harvest oils offer excellent balance for everyday use. Cold pressed production ensures maximum preservation of natural quality, while olive pomace oil provides an efficient and reliable solution for large-scale cooking and frying operations.
As one of the leading olive-producing countries in the Mediterranean region, Turkey offers all of these categories with flexible packaging options and export-oriented production capabilities, making it a trusted sourcing destination for international buyers.
| Type | Flavor | Polyphenol Level | Best Use |
| Early Harvest EVOO | Strong, fruity, peppery | Very High | Salads, gourmet foods |
| Mature Harvest EVOO | Mild, balanced | Medium | Daily consumption |
| Cold Pressed EVOO | Preserves natural characteristics | High | Premium retail |
| Olive Pomace Oil | Neutral | Low | Frying, food service, industry |
