Olive Oil Prices: Week 42 of 2026
Week 42 of 2026: Turkish exchange prices, European producer prices and exchange rates side by side.
This bulletin brings together current prices from four open sources: trades registered at Turkish commodity exchanges (TOBB), retail prices on Turkish supermarket shelves, weekly producer prices in Europe (European Commission) and exchange rates (European Central Bank). The figures below are those available when the bulletin was prepared.
Turkey: registered exchange prices
| Product | Exchange | Average TL/kg | Trade date |
|---|---|---|---|
| Extra virgin olive oil | Aydın | 220,00 | 22.09.2026 |
| Extra virgin olive oil | Edremit | 285,00 | 07.10.2026 |
| Extra virgin olive oil | Nazilli | 200,46 | 08.10.2026 |
| Crude olive oil | Aydın | 169,92 | 22.09.2026 |
| Crude olive oil | Edremit | 158,40 | 30.07.2026 |
| Crude olive oil | Gaziantep | 186,77 | 17.09.2026 |
| Crude olive oil | Nazilli | 220,00 | 25.09.2026 |
| Olive oil (cooking) | Edremit | 225,00 | 19.08.2026 |
| Black olives, extra-extra | Edremit | 270,00 | 19.06.2026 |
| Green olives, special | Aydın | 70,00 | 14.05.2026 |
| Green olives, special | Edremit | 140,00 | 07.10.2026 |
| Olives for oil | Edremit | 38,00 | 26.06.2026 |
| Black olives, brined | Aydın | 97,84 | 06.04.2026 |
| Black olives, brined | Edremit | 150,00 | 03.09.2026 |
⚠ These are not daily quotations but prices registered on the day that product actually traded; dates differ because the olive is seasonal.

Turkey: supermarket shelf
| Product | Unit | Lowest | Average | Highest | Chains |
|---|---|---|---|---|---|
| Black table olives | ₺/kg | 124,50 | 352,50 | 673,75 | 6 |
| Extra virgin olive oil | ₺/L | 249,00 | 442,25 | 1239,90 | 7 |
| Green table olives | ₺/kg | 194,44 | 389,05 | 1470,29 | 7 |
| Riviera olive oil (refined blend) | ₺/L | 199,00 | 350,06 | 879,60 | 6 |
| Olive paste | ₺/kg | 225,00 | 481,76 | 1073,16 | 4 |
Prices are stripped of package size and shown per unit: oils by the litre, table olives and paste by the kilogram. Surveyed on 11.10.2026. The exchange price is what the producer receives; this is what the shopper pays, and the gap covers milling, bottling, distribution and retail margin.
Europe: weekly producer prices (extra virgin)
| Country | €/kg | Weekly change | Week ending |
|---|---|---|---|
| Spain | 3,43 | ▼ %-0,5 | 04.10.2026 |
| Italy | 4,64 | ▼ %-2,3 | 04.10.2026 |
| Portugal | 3,45 | ▼ %-0,4 | 04.10.2026 |
| Croatia | 11,81 | ▼ %-2,7 | 27.09.2026 |
Exchange rates (09.10.2026)
- 1 EUR = 55,1033 TRY
- 1 EUR = 1,1206 USD
- 1 USD = 49,1730 TRY (cross rate)
A note on comparison
The Turkish and European figures are not directly comparable: the European data is a weekly average producer price, the Turkish data the price of individual registered trades. Anyone comparing them must also account for the exchange rate and the difference in dates.
For current tables see the market page.
One rating per visitor; you can change yours at any time. Ratings are real reader votes — no seeded or default scores.
✍️ Who prepared this
Prepared by the Zeytin.NET editorial desk. The figures come from named sources — TurkStat, the International Olive Council, commodity exchanges and academic studies — and every page states its own.
🫒 If this page was useful
Zeytin.NET runs on one person's work and is independent apart from ad revenue. You can help with the server and data costs.
Goal: 10 supporters — enough to cover the server and domain.
Related
Article
How soon must harvested olives be pressed? What waiting writes into the oil
The right answer is 24 hours, with 48 as the outer limit. Measurements on 228 batches across seven mills show that olives left waiting lose 42% of their polyphenols, more than half of their green aroma and a third of their oxidative stability — even while staying inside the legal acidity limit. In an 'on' year, with mill queues lengthening, this is the grower's most critical call.
Article
How to read an olive oil lab report: acidity, peroxide, K232, K270 and ΔK
The rows of figures on an olive oil lab report look cryptic at first. What do free acidity, peroxide value, K232, K270, ΔK, ethyl esters and sensory analysis measure, what are the limits for extra virgin and virgin grades, and how do you interpret a report using a worked example?
Article
Aydın Memecik Olive Oil: bitterness and pungency written into the definition
Registered in 2020. Total phenols > 100 mg/kg, peroxide ≤ 18, defect median 0. Intense fruit aroma with pronounced bitterness and pungency.
Article
Mut Olive Oil: a landscape that needs no pesticide
The certificate's real claim rests on altitude and humidity: 10-40% relative humidity keeps out both the olive fly and peacock spot. That is why organic production is straightforward here.