About “kök”
“kök” is a Turkish word meaning “root” or “origin”.
We focus on Turkiye, one of the key origins in the long history of olive oil. Nurturing from the climate diversity of vast Anatolian lands and it’s rich cultural heritage, Turkiye is the one of the first remembered country for olive oil production and culture.
Along the Aegean and Mediterranean coasts, traditional olive varieties and production methods have been inhereted throughout generations. This olive oil culture have created the variety and distinct aromas, flavors and characteristics. Olive trees, deeply rooted in the earth, grow strong even in harsh environments, bearing fruit that enriches human lives, strengths the health over centuries.
The vitality of the olive tree and the culture rooted in the land, are alive in Turkish olive oil.
At “kök,” we carefully select high-quality olive oils crafted with passion by local producers, allowing you to experience the diversity and richness of Turkiye.
As you trace the “roots” of olive oil, we invite you to savor the abundant gifts that Turkiye offers.
Map of Olive Varieties in Turkiye
“Map created based on Türkiye Zeytin Çeşit Kataloğu and Ölmez Ağacın Peşinde – Türkiye’de Zeytin ve Zeytinyağı.”
Olive Cultivation and Major Varieties in Turkiye
In Turkiye, olive cultivation is mainly concentrated in five regions: the Aegean, Marmara, Mediterranean, Southeastern Anatolia, and Black Sea regions. Among these, the Aegean region accounts for approximately 75% of the country’s total olive production, making it the largest production in Turkiye. Around 70% of the harvested olives are processed into olive oil while the remaining 30% are used as table olives.
There are more than 28 major olive varieties cultivated in Turkiye. In recent years, foreign varieties such as the Spanish-origin Arbequina and Manzanilla have also been introduced.
The main varieties by region are as follows:
- Aegean Region: Ayvalık, Memecik, Domat
- Marmara Region: Gemlik, Tirilye
- Mediterranean Region: Halhalı, Karamani, Tavşan Yüreği
- Southeastern Anatolia: Kilis Yağlık, Nizip Yağlık
- Black Sea Region: Samsun Yerli, Pastos
Turkiye has risen to become the world’s second-largest olive oil producer in the 2024/2025 season, following Spain. Increased investment in olive groves and the widespread introduction of certified saplings have driven production growth, reaching approximately 340,000 tons, or about 10% of global production.
Turkiye’s main export destinations for olive oil include the Middle East, the United States, and Japan. The export volume for the 2024/2025 season is expected to reach 215,000 tons. In recent years, Turkish olive oil has achieved remarkable results in major international competitions, thanks to continuous improvements in quality. Notable awards in 2025 include:
- NYIOOC (New York): 25 Gold Awards, 5 Silver Awards
- Olive Japan (Tokyo): 27 Gold Awards, 27 Silver Awards
- London IOOC (London): 53 Gold Awards, 35 Silver Awards
- JOOP Japan (Tokyo): 46 Gold Awards, 13 Silver Awards