Growth in Olive Oil Exports

125.3 percent Growth in Turkey’s Olive and Olive Oil Exports

Turkey is an outstanding country to experience olive and olive oil world because it is the top olive growing countries in the world. Anatolia , the motherland of olive trees, is where the olive oil is born. Olive oil is an important player in Turkish cuisine, especially in the Aegean and Mediterranean diet. It is already famous for its health benefits.

Turkey’s olive and olive oil exports in the first two months of this year reached $121.7 million with a 125.3 percent growth over the same period of 2017.

With exports worth $62 million in the first two months, Izmir alone was responsible for more than 50.9 percent of olive and olive oil exports. With $21.4 million, it was followed by Istanbul, which doubled it last year’s output figures.

In the first two months of the year, a total of 35 provinces were involved in olive exports. Among them, Balıkesir stood out as increased exports from $136,000 in the first two months of 2017, to $7.6 million in January-February this year.

What you should know about Turkish Olive Oil ;

5 major terms that will help you a lot in choosing good olive oil(Zeytinyağ).

1. Naturel Sızma: equivelant to what we know as extra virgin, which means the oil that flows by gravity
2. Soğuk Sıkım: cold pressed
3. Taş Baskı: stone press
4. Erken Hasat: early harvest for green and fruity aromas
5. Çiğ Yağ: naturally dripped without pressing, which shouldn’t be confused with Naturel Sızma

Olive oils are produced by traditional and modern methods. In Turkey, there are hundreds of various olive oil producers to discover, each with individual qualities that make them even more excellent. Many of these olive oils are the winners of the world’s most prestigious olive oil competitions.

Cold Pressed Extra Virgin Olive Oil obtained from finest quality aroma rich early harvest green olives of Aegean District Turkey bottled in Dark Green Glass Bottles will exceed your expectations in regards the aroma, taste, health benefits as well its easy digestion and being a rich source of energy due to nutrition facts.

Quality of the crop itself, oil mill and bottling plant as well the shelf life of Olive Oil being sold in market shelves are some of the key parameters to make sure you make most out of it in terms keeping the quality characteristics of Olive Oil.

(Statistics Retrieved from “Turkish Exporters Assembly”)