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Analysis (43)
- Olive Oil Prices: Week 35 of 2026
- Olive Oil Prices: Week 37 of 2026
- How to read olive oil exchange prices
- Türkiye leaves an off year as Tunisia enters one: opposite phase in the Mediterranean
- Solar panels above the grove: energy without cutting trees?
- How war destroys an olive grove: denial of access does more than the bomb
- A demand for 50 lira per litre: what the numbers say
- Olive Oil Prices: Week 36 of 2026
- Who protects the olive tree? Three layers, from the IOC to Law 3573
- The olive grove beside the factory: Bursa soils measured
- The profitability problem in olive oil exports
- How do olive growers rank their own problems?
- Kilis: the structure is solved, the soil is not
- Olive oil enterprises in Mut: a field study
- The table olive sector: 461 registered, 8,000 unregistered
- What temperatures can the olive withstand?
- Vegetation water and pomace: olive oil's waste problem
- Alternate bearing: one year yes, one year no
- Structural problems of Turkish olive growing
- Olive groves and mining: the legislative record from Law 3573 to Law 7554
- Marmarabirlik purchase prices: what the grower actually receives in Marmara
- The energy burned at the field edge: olive pruning residue
- Climate change and the olive: the tree survives, but will it crop?
- Olive oil trade in the Ottoman Empire: Britain the buyer, the crop the price
- The nameless olives of southeast Anatolia: Mardin, Şırnak and the pollinator problem
- What does a kilo of olives cost? The cost sheet of 152 Aegean farms
- Twenty trees per decare, or 250? The density debate
- The gap between extra virgin and riviera is only 4% at wholesale
- Was it six times? Seven years of the table olive gap
- The economics of caliber: how fruit size triples the price
- The real price of olive oil: the inflation-adjusted calculation
- Oleotourism: a grove's second income
- The same olive, six times the price: the quiet advantage of table olives
- Tree to shelf: the olive oil value chain in six stops
- Fourth in the world with 25 registrations — but what are they doing?
- Rain in Andalusia, prices in Aydın: how Spain's drought set the price in Türkiye
- Felling an olive grove: the arithmetic of a ten-year decision
- Did olive oil go up 13.5 times, or 1.6 times?
- Two thirds of our exports are table olives: the $260 million picture
- Early harvest: expensive or valuable? The arithmetic of yield
- Exchange volume is not the harvest: what the 2023 record actually recorded
- Is Turkish olive oil cheap? Fourteen months against Europe
- From olive to oil: the price gap, 2019-2026
Olive (109)
- The Olive: Tree, History, Production and Future
- The Olive Sector in Turkey: Structure, Exports and Challenges
- Geographical Indication Olives and Olive Oils of Turkey
- Olive and Olive Oil Glossary
- Olives and Olive Oil: Frequently Asked Questions
- The Olive Calendar: The Olive Year Month by Month
- Olive Oil Soap: How It Is Made, Its Types and How to Choose
- Table Olives: Types, Curing and How to Choose
- How do you reduce the salt in olives?
- How long does an olive tree live?
- That white film on your olive brine: mould or yeast?
- Which provinces in Turkey grow no olives?
- Do olive trees grow on the Black Sea coast?
- Where do olives grow in Turkey? The picture in 45 provinces
- How to store olive spread: homemade, opened jars and freezing
- How to Store Olives: From an Opened Jar to a Winter Batch
- How are black table olives made? Natural ripening versus blackening
- What are green olives, and how do they differ from black?
- How are green table olives made? Three methods, three results
- How to recognise a good table olive — and what to check when buying
- Fraud in table olives: lye, artificial blackening, copper sulphate — how and why
- The Çelebi olive family: seven types, two separate geographies
- Which olive varieties have the highest oil content?
- Milas Çekişke Olive: the season's first table olive, picked in September
- Gaziantep Green Olive Pastry: a registration that turns a recipe into a rule
- Olea europaea: the botany of the olive tree
- Tarsus Sarıulak Olive: the same cultivar behaving differently in one place
- Milas Ekşili Olive: a table olive lightened with lemon
- Hatay Halhalı Olive: what long sunshine hours do to phenol content
- Karamürsel Samanlı Olive: low bitterness earns it the name “sweet olive”
- Edremit Gulf Green Scored Olive: a registration that defines altitude and slope
- Edincik Olive: high water content makes it a table olive
- Büyükbelen Tekir Olive: a table olive born from grafting two cultivars
- Aydın Yamalak Sarısı Olive: a table fruit reaching 11 grams
- Antalya Tavşan Yüreği Olive: a registration named after the shape of its fruit
- Aydın Memecik Olive: grafted on wild rootstock, a tree that yields for a century
- Akhisar Uslu Olive: the measured specification of a black table olive
- Akhisar Domat Olive: the specification behind stuffed olives
- Milas Oil-Cured Olive: the one table-olive registration with measurements
- The Gemlik Olive designation of origin: what the certificate says
- Sat olive
- Patos olive
- Otur olive
- Marantelli olive
- Gölvala olive
- Butko olive
- Zoncuk olive
- Melkebazi olive
- Mavi olive
- Kan Çelebi olive
- Hursuki olive
- Belluti olive
- Tavşanyüreği olive
- Büyük Topak Ulak olive
- İzmir Sofralık olive
- Which type of olive is better?
- Which table olive variety is best?
- Which is Turkey's best-quality olive?
- The Çelebi olive: the green table cultivar of İznik
- Yamalak Sarısı: the local table cultivar of Aydın
- The Edincik Su olive: the third black-table cultivar
- The Çakır olive: a cultivar that asks for a thousand hours of cold
- The Çilli olive: large fruit, low chilling requirement
- Adana Topağı: the olive cultivar that needs the least cold
- The Çekişte olive: the Aegean's lesser-known oil cultivar
- The Halhalı olive: Hatay's oil cultivar
- The Erkence olive: the cultivar that sweetens on the tree
- Olive wood: why spoons and not beams?
- Where is quality lost in table olives?
- Rooting olive cuttings: 30 of 133 wild olives made it
- Mission olive: United States's table and oil variety
- Hojiblanca olive: Spain's oil and table variety
- Coratina olive: Italy's oil variety
- Leccino olive: Italy's oil variety
- Frantoio olive: Italy's oil variety
- Manzanilla olive: Spain's table variety
- Kalamata olive: Greece's table variety
- Koroneiki olive: Greece's oil variety
- Arbequina olive: Spain's oil variety
- Picual olive: Spain's oil variety
- Eğriburun olive: characteristics, oil content and growing areas
- Karamürsel Su olive: characteristics, oil content and growing areas
- Sarı Ulak olive: characteristics, oil content and growing areas
- Kiraz olive: characteristics, oil content and growing areas
- Memeli olive: characteristics, oil content and growing areas
- Yağ Çelebi olive: characteristics, oil content and growing areas
- Samanlı olive: characteristics, oil content and growing areas
- Sarı Haşebi olive: characteristics, oil content and growing areas
- Nizip Yağlık olive: characteristics, oil content and growing areas
- Saurani olive: characteristics, oil content and growing areas
- Kalem Bezi olive: characteristics, oil content and growing areas
- Kilis Yağlık olive: characteristics, oil content and growing areas
- Uslu olive: characteristics, oil content and growing areas
- The Domat olive: the cultivar behind stuffed olives, in numbers
- World olive varieties: from Picual to Kalamata
- Chilling requirement in olives: which variety grows where?
- The Ayvalık (Edremit) olive: one variety, two names
- The Memecik olive: Türkiye's oil variety
- Olive growing in Marmara: the home of the table olive
- The Gemlik olive: small fruit, six times the flesh
- Are my olives spoiled? Mould, bulging lids and softening
- Where do olives grow in Türkiye, and where don't they?
- Table Olive Varieties
- The Difference Between Black and Green Olives
- The Olive Harvest: When and How
- How Are Olives Cured?
- Olive varieties: seventeen Turkish varieties in numbers
- Products from Olive
- The Olive Tree
Olive Oil (51)
- Olive Oil Fraud and Adulteration: How It Is Done and How It Is Caught
- How to Read an Olive Oil Label
- Why is freshly pressed olive oil cloudy, and should you wait for it to settle?
- How much olive oil comes from one kilo of olives?
- Olive Oil Prices: Week 41 of 2026
- Does olive oil have a use-by date? Best-before dates, shelf life and oil past its date
- Does olive oil solidify in the fridge?
- Why is olive oil bitter and pungent? Is it spoiled, or is it good?
- Olive Oil Prices: Week 40 of 2026
- How soon must harvested olives be pressed? What waiting writes into the oil
- What is riviera olive oil? How it differs from extra virgin, and what the label means
- How to read an olive oil lab report: acidity, peroxide, K232, K270 and ΔK
- What to check when having your olives pressed at a mill: a grower's checklist
- Olive Oil Prices: Week 39 of 2026
- How to make olive oil at home: crushing, kneading, separating and realistic expectations
- How to store freshly pressed olive oil: settling, sediment and the right container
- What are zeytinyağlılar? The logic of Turkish dishes cooked in olive oil
- How is olive oil acidity measured? Titration, the formula and taking a sample
- What is a malaxer? The tank where olive paste is kneaded, and the 27 °C limit
- Olive Oil Prices: Week 38 of 2026
- Tasting olive oil: defects and positive attributes
- Güney Ege Olive Oils: a designation of origin across three provinces
- Tarsus Sarıulak Olive Oil: milling required immediately after harvest
- Ödemiş Çekişte Olive Oil: a separate harvest window called “çakır”
- Soma Olive Oil: how a cooler climate lifts yield in a lignite basin
- Osmaniye Olive Oil: a registration with sensory thresholds above six
- Geyikli Olive Oil: a registration that names its pollinators
- Erdek Kapıdağ Olive Oil: an oil whose grade changes in dry years
- Nizip Olive Oil: a registration that sets a floor for its raw material
- Kilis Olive Oil: a cultivar reaching 33% oil
- Edincik Su Olive Oil: ripening slowed by the sea
- Edremit Olive Oil: thirteen separate fruity perceptions listed
- Derik Halhalı Olive Oil: a burn reminiscent of red pepper
- Ceyhan Olive Oil: harvest defined as “no green fruit left on the tree”
- Aydın Memecik Olive Oil: bitterness and pungency written into the definition
- Bayramiç Olive Oil: aroma compounds defined as percentages
- Burhaniye Olive Oil: two thousand years attested by the Adramytteion excavations
- Akhisar Uslu Olive Oil: oil from a black table cultivar
- Akhisar Domat Olive Oil: stricter limits than its twin
- Altınözü Olive Oil: one oil from four cultivars
- Mut Olive Oil: a landscape that needs no pesticide
- Milas Olive Oil: a press bed dated to 2000 BC
- North Aegean Olive Oils: a registration stricter than the food codex
- The Ayvalık Olive Oil designation of origin: the chemical profile in the certificate
- Which olive oil is the best quality?
- How to Store Olive Oil
- How to Tell Good Olive Oil
- How Cold-Pressed Olive Oil Is Made
- What Does Acidity Mean in Olive Oil?
- Extra Virgin, Virgin, Riviera: Olive Oil Grades Explained
- Olive Oil
History & Culture (15)
- Where did olives come from? Origin and domestication
- Gemlik-Orhangazi Olive Festival, 10-13 September: what the registration says about the name
- The oil was a medicine: two thousand years of olive oil in medicine and folk practice
- Edremit's monumental olives: four old trees, measured
- The 43 olive oil workshops of Antiokheia: two thousand years of continuity in Hatay
- The olive in mythology: from Athena's gift to Noah's dove
- The olive in scripture and folk belief: verses, hadiths and myths
- The History of Olive Oil Soap
- Ayvalık and Edremit: Turkey's Olive Heartland
- The Olive Oil Trade in the Ancient World
- The Olive in Religion
- Why Is the Olive Branch a Symbol of Peace?
- The History of the Olive in Anatolia
- History of the Olive
- History of the Olive Tree
Recipes (57)
- Chard in Olive Oil
- Chickpeas in Olive Oil
- Cauliflower in Olive Oil
- Courgette Fritters with Olives
- Olive Oil Crackers with Olives
- Wild Radish Greens in Olive Oil
- Mallow in Olive Oil
- Şevketibostan (Gundelia) in Olive Oil
- Wild Chicory in Olive Oil
- Wild Fennel in Olive Oil
- Black Olives in Brine, Naturally Fermented
- Scored Green Olives, Cured at Home
- Sele Olives: Black Olives Cured in Dry Salt
- Cracked Green Olives, Cured at Home
- Beef Casserole with Olives
- Roast Chicken Thighs with Olives
- Lamb Casserole with Olives
- Hummus with Olives
- Şakşuka with Olives
- Turkish Olive Spread
- Cretan Meze (Girit Ezmesi)
- Samphire in Olive Oil
- Fava (Broad Bean Purée)
- Stuffed Courgette Flowers in Olive Oil
- Purslane in Olive Oil
- Spinach in Olive Oil
- Okra in Olive Oil
- Cabbage Rolls in Olive Oil
- Stuffed Peppers in Olive Oil
- Broad Beans in Olive Oil
- Celeriac in Olive Oil
- Artichoke Heart Salad with Olives
- Potato Salad with Olives
- Olive Bread
- Marinated Olives
- Leeks in Olive Oil
- İmam Bayıldı (Stuffed Aubergines in Olive Oil)
- Borlotti Beans in Olive Oil (Pilaki)
- Stuffed Vine Leaves in Olive Oil
- Tuna Casserole with Green Olives
- Gazpacho con Aceite de Oliva
- Pan con Tomate with Olives
- Chicken with Lemon and Green Olives
- Focaccia con Olive
- Spaghetti alla Puttanesca
- Olive Tapenade & Bruschetta
- Horiatiki (Greek Village Salad)
- Open Olive Flatbread (Pide)
- Green Beans in Olive Oil
- Savoury Olive Cake
- Artichokes in Olive Oil
- Iced Olive Leaf Tea
- Olive Brine Tonic (Non-alcoholic)
- Virgin Mary with Olives
- Bloody Mary with Olives
- Olive Oil Whisky Sour
- Dirty Martini
Health (24)
- When can babies have olive oil?
- Can people with diabetes eat olives and olive oil?
- Does olive oil raise cholesterol? Cholesterol content, LDL and the "clears arteries" claim
- Does olive oil have downsides? Calories, the gallbladder, old oil and fraud
- The nutritional profile of olive oil: fatty acids, vitamins E and K, polyphenols
- How many calories are in olive oil? Tablespoon, teaspoon and 100 ml
- What Are the Benefits of Olives? What Do They Actually Provide?
- What Are Black Olives? What Are Their Benefits?
- What Are Green Olives? What Are Their Benefits?
- Olive leaf tea: how to make it and what the evidence says
- Olive oil and brain health: what a 92,000-person study and the randomised evidence say
- How many calories are in an olive? By piece, portion and variety
- Olive oil or butter? What a 221,000-person study actually found
- What are the benefits of olive oil?
- Which olive is healthiest?
- Olive pollen allergy: the quiet cause of May to July
- How many olives should you eat a day? Portions, salt and common questions
- How Much Olive Oil a Day?
- Is Olive Oil Suitable for Frying?
- Oleocanthal and Polyphenols
- How many calories are in olives? Nutrition and portion table
- What Is the Mediterranean Diet?
- Olive Oil and Heart Health
- Benefits of Olive
Plant Protection (12)
- The olive pest calendar and intervention thresholds
- Herbicide-free weed management in olive groves: from cover crops to autonomous robots
- Weeds in the olive grove: bare soil is not the goal
- Olive root rots: Armillaria and Rosellinia
- Olive anthracnose: the disease of the mummified fruit left on the branch
- Other olive pests: jasmine moth, psyllid and olive scale
- Olive black scale and sooty mould: the H on its back
- Olive knot: galls, warts and a bacterium that enters through wounds
- Verticillium wilt: the disease that kills the tree and has no cure
- The olive moth: three generations, three kinds of damage
- Olive peacock spot: symptoms and a region-by-region spray calendar
- The olive fruit fly: sting thresholds, traps and a control calendar
Cultivation (29)
- Should harvested olives be carried in crates or in sacks?
- How many kilos of olives does one tree yield?
- What does crop insurance cover for olives, and what does it cost?
- Can an olive tree be uprooted and moved?
- When does the olive harvest begin?
- Do olives grow in cold regions?
- How are olives harvested? What five picking methods cost the tree and the oil
- Why is my olive tree not bearing fruit? 9 causes and what to do
- Frost damage in olive trees: signs, risk factors and what to do after a frost
- What to do for olive trees after harvest: a November-to-March care guide
- Does an ungrafted olive tree bear fruit? Wild olives, seedlings and grafting
- Caring for an olive tree in a pot: container, soil, watering, light and winter
- Cold-hardy olive varieties: Gemlik, Ayvalık and the other candidates in the data
- Which olive variety is the most productive? Regular crops, early bearing and alternate bearing
- Arbequina IRTA-i18: the clone behind super-high-density olive groves
- How to plant an olive sapling
- Choosing certified olive saplings: labels, documents and variety
- When to harvest olives: deciding with the maturity index
- Grafting Olives: Changing Cultivar and Improving Wild Trees
- Fertilising Olives: From Soil Analysis to an Annual Programme
- Irrigating Olives: When, How Much, How
- Olive Pruning: Why, When and How
- Building a high-density olive grove: five requirements
- Should I switch to organic? A decision guide for olive groves
- Where does an olive sapling come from? From cutting to laboratory
- Pollination and pollinator varieties in olive
- Nutrient deficiencies in olive: from symptom to element
- Organic olive growing: what a four-year trial found
- How to Grow an Olive Tree
Sector News (66)
- Manisa's olive trees reach 38 million: 8 million added in three years, sector asks for premium support
- Spain's competition authority opposes the withdrawal rule: "very negative for competition and consumers"
- Greece heads for 300,000 tons: first lot sold at €5.95 after last year's €7.85
- Andalusia bans night harvesting again for 2026/27: 8,127 birds counted on 137 hectares
- Tunisia sold 381,000 tonnes of olive oil in ten months: 85.5% in bulk, half of it to Spain and Italy
- Co-op branding in the adulteration list: one name, four separate announcements
- Spain decides in November: will part of a 1.6 million tonne crop be withdrawn from the market?
- The crop is heading for 500,000 tonnes, exports fell to 17,000: the sector wants a premium and an exchange-rate mechanism
- Harvest opens in Mut: 300,000 tonnes expected, orchard prices start at 10 lira
- Andalusia finally puts a number on it: 1.26 million tonnes of olive oil, up 24%
- Twenty-one olive oils on the ministry's adulteration list in one day, eleven from a single Antakya business
- A 2,000-year-old olive grove endowment in Antalya: 600 trees, “never to be cut or sold”
- Italy is back at 325,000 tonnes yet is handing cash to its mills: a 40-million-euro zero-interest loan
- Antalya's crop is up 30%: of 70,000 tonnes of olives, 55,000-60,000 head for the mill
- Portugal heads back to 177,000 tonnes: output up 10%, farm diesel up 60%
- Gaza's olive report: 150,000 trees left of two million, production down 87.5%
- Turkey's 23 September fraud list: 21 olive oils, 11 from a single seller
- The EU's newest olive oil registration is in northern Italy: Olio dei Colli di Bologna gets PGI status
- 258 growers, €1.77 million: in Spain the fraud was not in the oil, it was in the payment
- Syria's crop doubles to 954,000 tonnes — and the oil still only feeds itself
- Greece finally puts a number on its cost: €3-3.5 a kilo, up to €5 with labour
- Orhangazi's crop is doubling: the oil olive share climbs from 10% to 40%
- The official olive figure is measured in the grove: Türkiye's 2026 crop survey is under way
- Marmarabirlik opens crop declarations on 21 September: no declaration, no purchase
- Six jailed for taking produce without paying: the grower's most fragile moment is the start of harvest
- Spain steps back from vetoing Deoleo's sale: the door opens for Italy's Coricelli
- Black olive harvest paused for ten days in Akköy, Didim: a price ladder from 30 to 100 lira
- Five adulteration raids in 15 days in Aydın: 4,063 litres of oil, 7,922 empty tins
- Orhangazi olive oil starts on the road to geographical indication, with samples to be tested for acidity and polyphenols
- 17th Advanced Course in Olive Growing opens in Córdoba as the IOC and IFAPA move towards genetic resources cooperation
- Skilled operators for olive mills: training ends in Milas, Muğla trains women operators
- Olive fruit fly warning before harvest in Aydın: check groves, spray only above the threshold
- Italy from production giant to trade hub: it exports more olive oil than it produces
- Green olive harvest begins in Málaga: 2.5 to 3 million kilos expected for Aloreña
- Pakistan to plant 2 million olive trees in three years to cut edible oil imports
- Table olives with half the salt: potassium, calcium and magnesium instead of sodium
- Xylella has left Puglia: seven olive trees test positive in Calabria
- Olive oil got cheaper in the UK and Filippo Berio lifted its share to 15%
- The International Olive Council grows: Iraq joins, Brazil and South Africa apply
- Field study for Şarköy olive oil: Tekirdağ's pick for "81 Provinces 81 Products"
- The 2026/27 season opens: first harvests in Ayvalık, Gemlik and Bozcaada
- Olive oil exports still down 62% at the end of August: bulk loses 73%
- Crop forecast climbs as the minimum-price debate returns: what the exchange numbers say
- "Not definitive until November": Andalusian growers push back on the crop estimate
- Tunisia's output falls from 500,000 to 300,000 tonnes — revenue may hold
- The UN names 2026 the Year of the Woman Farmer: in olives the labour is women's, the records are not
- 3,200 trees and 72 varieties on 14 hectares of stone: the cooperative turning Dalmatian karst into groves
- "Jewels of the Adriatic": four countries choose to compete on quality, not volume
- Greece opens the season at €4: no scarcity in the Mediterranean, but pressure on price
- In Spain the cost sits above the price: €5.31 in a traditional grove, €3.46 at the gate
- Palestinian olive oil: output down from 33,000 to 7,000 tonnes — the cause is access, not the crop
- The world's largest bottler is for sale: a €500 million race for Deoleo
- Andalusia moves against North African imports: 76% of what arrives is extra virgin
- Adulterated olive oil costs more than the real thing: price is no longer a sign of authenticity
- Algeria expects a record 150,000 tonnes: the Mediterranean supply map is shifting
- Olive oil exports down 62% by value as a record harvest is expected
- Edremit Chamber: olive oil needs at least 50 lira per litre in support
- A 282-member doctors' cooperative puts sensors in the olive grove
- In Söke, one day's wage costs ten kilos of olive oil
- Table olive tasting panel training in Aydın
- Recall in Germany: MOSH/MOAH in pomace oil — not olive oil
- EIA approval for a 200 t/day olive oil plant in Mudanya
- The 12.5% US tariff: the competitor is exempt, the Turkish exporter is not
- Two pressures before the harvest: costs and 100,000 tonnes carried over
- Tunisia exported 368,000 tonnes of olive oil — but earned less per tonne
- Concordat in Akhisar: a one-year moratorium for Baktat Zeytin