History of Olive in Turkey
The Cultivation of Olive in Turkey
Turkish Olives - Production
Olive Tree and Fruit
Olive Varieties - Flavour and Quality
Turkish Olive Oil - Production
Types of Olive Oil
The Facts about Extra Virgin Olive Oil
Flavour and Quality
Compared to other fruit varieties, which are picked from their branches and readily eaten, the olive fruit does not easily surrender. By the time, some processes have been developed which shall eliminate the acerbity and the bitterness of the olives. First of all, acerbity and the bitterness of the olives were eliminated by storing them in the water. Then, they were sweetened by dipping into ash, vinegar or lime water.
They were made resistant to time by pickling in brine by cutting or cracking. The brine used to be blended with lemon, fennel, mastic, thyme, peppermint and other herbs, thus making the flavour of olives more pleasant. Such processes as storing the olives in must, wine or even honeyed water instead of brine were also tried.
A total of 84 varieties of olive are produced in Turkey.
Olive and Olive Oil Promotion Committee of Turkey
Phone: +90 - 232 - 488 60 00 Fax : +90 - 232 - 488 61 00
Atatürk Cad. No: 382 Alsancak 35220 Izmir / Turkey