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Different types of olives and olive oil in Turkey

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    Different types of olives and olive oil in Turkey

    Turkey is one of the top 5 producers of olives and olive oil in the world. There are about 700 species of olives in the world, of which 50 to 80 species are cultivated in Turkey. Olive cultivation in Turkey dates back to prehistoric times. Olive cultivation in the city of Milas in the southwest of Turkey is as old as human history.
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    The olive tree in Milas, one of the cities of Mugla province in the southwest of Anatolia, which is known for its Mediterranean vegetation, is one of the trees native to this climate. The cultivation of that tree gets special attention. Growing and cultivating olives has been the most important and essential source of income in this region since the early ages of history.

    Since olive groves are often located in mountainous areas, mountain slopes and uncultivable fields, it is not possible to irrigate them either.
    For this reason, until the olives ripen, they are watered with rainwater or underground water. On the one hand, this situation reduces the acid level of olives, and on the other hand, it makes them tastier.

    Famous places of olive production in Turkey:
    Ayvalık,
    Akhisar,
    Mudanya,
    Edremit,
    Orhangazi,
    İznik,
    Gemlik,
    Yalova,

    5 common types of olives in Turkey:

    Celebi: olives The olives that grow in the Iznik Lake area have small table olives.
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    Domat: This olive is found throughout the Aegean region, this olive is larger, so it is the best green olive for stuffing (with garlic, almonds, pepper, cheese).
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    Gemlik: Gemlik olive oil has high and thick oil, shiny black skin and deep taste and texture. This olive is used for serving on the table and producing delicious olive oil.
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    Memecik: This olive is found throughout the Aegean region, the Memecik green olive is a medium-sized and slightly oval-shaped olive. It has a rich taste due to its high oil content.
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    Memeli: This olive, which grows mainly in Izmir, is kept as a green olive, which is usually kept in salt water, in the form of chopped green olives and black olives.
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    Different Types of olive oil in Turkey:
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    Natural Sızma Zeytin (natural pressed olive oil): This extra virgin oil is 100% raw. The lowest level of acidity is below 0.8%. Extra virgin olive oil has a high nutritional value and therefore it is better to consume it cold (for salads or served with bread). Most of the production facilities of this oil are machines, but some of them press and extract this olive oil in the traditional way with a traditional stone.

    Erken Hasat Naturel Sızma Zeytinyağı (Early Harvest Pressed Olive Oil): This oil is made from olives harvested early in the season, before they are fully ripe. The flavor of this olive oil is slightly bitter and spicy. First harvest olive oil is usually sold in a smaller amount at a higher price than other oils, a small amount of this oil is produced because more olives are needed to produce the oil. Always check the "yeni hasat" (new harvest) label to make sure the oil is fresh.

    Natural Birinci Zeytinyağı (Virgin Olive Oil): Virgin olive oil has an acidity level between 0.8-2. This is the most common type of olive oil, its color and taste is lighter than virgin, so it is suitable for cooking and consumption at high temperature.
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