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Turkey's ‘Olive Cultivation Heritage’ Celebrated with Harvest Festivals

 

With a history as old as humanity itself, olives are more than just a fruit in Anatolia; they represent a way of life. Thanks to these deep roots and the Mediterranean climate, Turkey today stands as an olive grove paradise. From the Aegean to the Mediterranean and even to the eastern regions of Anatolia, the country is filled with century-old olive trees.

 

The Aegean region, which is home to 75% of the olive trees in Turkey, takes the spotlight as the leading area for olive production. During autumn, the Aegean comes alive with the sights and sounds of the olive harvest, celebrating this enduring legacy that deeply intertwines with the region’s fertile soil, cuisine, and daily life. As the olive groves in the Aegean prepare to bring their timeless miracles to our tables once again this fall, how about experiencing this tradition firsthand?

 

Olive Tree Routes: Where to Go

 

Turkey, included in the olive routes by the Council of Europe, produces olives across all its regions. However, the Aegean coastline stands out as the most prominent olive production area, with Balıkesir, İzmir, Manisa, Aydın, and Muğla being the leading provinces. The entire Kaz Mountains are recognized as a first-class olive region. A short visit to the Adatepe Olive Oil Museum in Çanakkale, Turkey’s first olive oil museum, offers a glimpse into the beginning of Turkey’s olive journey and the timeless voyage of olive oil.

Further inland, the town of Ayvalık in Balıkesir is another key hub where olive cultivation is the predominant agricultural activity. The harvest festivals here are among the best opportunities to immerse yourself in local life and taste regional delicacies.

 

Heading south, you can visit one of the world's oldest olive trees in Kırkağaç, Manisa, which still bears fruit. This 1,650-year-old tree was officially registered as a “monumental tree” in 2013 and has been under protection since then. İzmir, the pearl of the Aegean, is also considered one of Turkey's most important olive and olive oil centers. In İzmir's districts such as Selçuk, Seferihisar, Güzelbahçe, Urla, Çeşme, and Karaburun, you will come across century-old olive trees.

 

Urla, listed in the Michelin Guide with its “farm-to-table” restaurants, offers a delightful surprise from the past, while the Köstem Olive Oil Museum in Uzunkuyu village traces 4,000 years of olive oil history. Moving further south to Aydın, home to 25 million olive trees, you can visit the Oleatrium Olive and Olive Oil History Museum in Kuşadası. After exploring the history of olives in this region, head to Muğla, another holiday paradise. Milas, in particular, is a significant contributor to olive production, with evidence suggesting olive trees existed here 8,000 years ago. While in Milas, don’t miss the Milas Olive Harvest Festival, where you can sample high-quality olives and olive oil.

 

Olive Harvest: A Centuries-Old Ritual

 

Olives bloom in June and continue to grow until the end of summer, becoming ready for harvest in the autumn months. Families, locals, and visitors come together to celebrate this fruit, which lies at the heart of the region’s culture and cuisine, through harvest festivals. Harvesting begins with picking olives, a practice that the locals in the Aegean have traditionally carried out by hand for centuries. This method not only preserves the quality of the olives but also establishes a profound connection with the land and the labor involved.

 

Hand-picked olives are then categorized as “table olives,” “olives to be pressed into oil,” or “fallen olives” (those that have dropped naturally to the ground).

 

From Branch to Table: The Olive Oil Miracle

 

The journey from olive to oil is a unique adventure. Once harvested, olives are taken directly to mills or factories, where they are pressed and bottled to produce high-quality olive oil—a staple of the healthy Aegean diet. Olive oil, essential for a long and healthy life, is incorporated into meals at every time of the day in this region. It is served at breakfast, flavored with spices for dipping bread. Local herbs like şevket-i bostan and samphire, along with vegetables like artichokes and zucchini flowers, are cooked in olive oil, creating simple yet flavorful and healthy dishes. Additionally, salads with olive oil, vinegar, or lemon dressing accompany every meal, showcasing the vibrant flavors of the Aegean.

 

Note: This article was adapted from GoTürkiye. You can view the original content here.