Turkish Olive Oil

Olive variety shapes flavour

Turkish olive varieties such as Memecik, Ayvalık, Gemlik and Domat are associated with different regions and uses. An oil can taste grassy, fruity, mild, bitter or peppery depending on the olives and harvest.

What extra virgin means

Extra virgin olive oil is the highest standard commercial category for mechanically extracted olive oil when it meets the required chemical and sensory criteria. “Cold-pressed” or “cold-extracted” describes processing temperature but should not replace the quality grade.

How to use Turkish olive oil

Use fresh extra virgin oil for breakfast bread dipping, salads, meze and finishing cooked dishes. It is also central to zeytinyağlı vegetable cooking, especially in Aegean cuisine.

Buying and storing olive oil

Choose by harvest or best-before information, olive variety or region where stated, bottle size and packaging. Store away from heat and light, ideally in dark glass or another light-protective container. For a related breakfast or pantry category, explore Turkish Breakfast & Pantry and Turkish Spices & Cooking Ingredients.