There are more than 800 olive varieties in the world. Every geography and every climate has created its own distinct variety. Discover this colourful world, from Turkish olives to Italian and Greek varieties.
Turkish Olive Varieties
Gemlik
Turkey's most widespread variety. Native to the Bursa-Gemlik region, it stands out for its high flesh-to-stone ratio and deep flavour. When brined it develops an extraordinary taste.
Memecik (Edremit)
The icon of the Aegean. Small in size but with a very high oil content, this variety produces Turkey's finest olive oils. Prevalent around the Gulf of Edremit.
Domat
A large table variety grown around ฤฐzmir. Harvested green, its crisp texture makes it a firm favourite at the breakfast table.
Leading World Varieties
| Variety | Origin | Character | Use |
|---|---|---|---|
| Kalamata | Greece | Large, almond-shaped, dark purple | Table |
| Arbequina | Spain | Small, fruity oil | Oil & Table |
| Manzanilla | Spain | Most popular green variety | Table |
| Picual | Spain | 27% oil content, sharp flavour | Oil |
| Frantoio | Italy (Tuscany) | Fruity, lightly bitter | Oil |
Table vs Oil Varieties
- Table varieties: High flesh-to-stone ratio โ produced for direct consumption.
- Oil varieties: High oil content (20โ30%) โ used primarily for olive oil production.
- Dual-purpose varieties: Suitable for both uses.
The Importance of Colour at Harvest
The same variety can differ greatly in colour and flavour depending on when it is harvested. Green olives are unripe; black olives are fully ripe. Purple or burgundy olives fall somewhere in between.