Treasures of Turkish Olive Oil

Olive oil, often dubbed “liquid gold,” is an integral part of Turkish cuisine and culture. Its rich history and numerous health benefits make it a staple in Turkish households. In this article, we will delve into the fascinating world of Turkish olive oil, exploring its varieties, production processes, and culinary uses.

The Historical Significance of Olive Oil in Turkey

Olive oil has been a cornerstone of Turkish culture for centuries. Archaeological research indicates that Mesopotamia was the home of the olive, from where it spread to Anatolia and Egypt. The olive quickly gained symbolic importance, with crowns of olive branches symbolizing justice in ancient civilizations. For the Greeks and Romans, the olive became a symbol of honor, and olive oil was a valuable commodity traded by Phoenician merchants across the Mediterranean.

The Olive Oil Production Process

Harvesting the Olives

The journey of olive oil begins in the lush olive groves of Turkey. Harvesting starts in December when olives are carefully picked to avoid bruising. The harvested olives are then sorted based on their intended use—some are preserved in brine as table olives, while others are sent for oil extraction.

Pressing the Olives

The process of extracting olive oil involves pressing the olives to release their precious oil. There are three main categories of olive oil: virgin, refined, and pure. Virgin olive oil is obtained by cold pressing the olives without any refining, preserving its natural flavor and nutrients. Refined olive oil undergoes further processing to remove impurities, resulting in a lighter, more neutral oil. Pure olive oil is a blend of virgin and refined oils.

Types of Olive Oil

Virgin Olive Oil

Virgin olive oil is prized for its greenish-yellow color and fruity taste. The finest quality, known as extra virgin olive oil, has an acid content of less than 1%. This oil is ideal for salad dressings and drizzling over dishes to enhance their flavor.

Refined Olive Oil

Refined olive oil, with an acid content of up to 0.3%, is colorless and tasteless. It is often used in countries where consumers prefer a milder oil without the distinctive olive taste. This oil is suitable for cooking and frying due to its high smoke point.

Pure Olive Oil

Pure olive oil is a combination of virgin and refined oils with an acid content of around 1%. It strikes a balance between flavor and versatility, making it a popular choice for both cooking and baking.

Health Benefits of Olive Oil

Scientific research has highlighted the numerous health benefits of olive oil, particularly for the heart and arteries. Olive oil is rich in monounsaturated fats and antioxidants, which help reduce inflammation and lower the risk of chronic diseases. The Traditional Optimal Mediterranean Diet Pyramid, endorsed by experts at the Harvard School of Public Health, places olive oil at the base of a healthy diet, alongside other staple foods like fruits, vegetables, and whole grains.

Olive Oil in Turkish Cuisine

Turkish cuisine showcases olive oil in a variety of dishes, known as zeytinyağlı. These dishes, often featuring vegetables and sometimes seafood, are cooked in olive oil and served cold. Here are some popular Turkish dishes that highlight the versatility and flavor of olive oil:

Assorted Greens with Olive Oil

Aegean cuisine celebrates local wild greens such as deniz börülcesi (glasswort), wild radish leaves, and dandelions. These greens are lightly poached, sprinkled with salt, and drizzled with olive oil. Deniz börülcesi is often served with tarator, a walnut and garlic sauce.

Seafood Delights

Seafood is a staple in Turkish cuisine, and olive oil enhances its natural flavors. Popular dishes include squid ink noodles, fried sturgeon, and shrimp with olive oil, paprika, and garlic. Pickled red mullet, marinated in vinegar and spices, is another delicacy.

Fresh Black-eyed Beans with Artichokes and Eggplant Purée

This dish features young artichoke hearts cooked with olive oil, lemon, and salt. The eggplant purée, made by roasting eggplants and mixing them with olive oil, salt, and lemon juice, is spooned into the artichoke hearts.

Chicken Köfte with Walnut and Pine-nut Coating

Minced chicken is mixed with walnuts, pine nuts, egg, bread crumbs, and seasoning, then shaped into balls and fried in olive oil. These flavorful köfte are served with a rocket and lemon sauce.

Fish Köfte with Rocket Sauce and Stuffed Squid

Bonito fish is flaked and mixed with onions, currants, pine nuts, and spices to make fish köfte, which are then fried in olive oil. Small squid are stuffed with a mixture of rice, currants, and pine nuts, cooked until tender, and then fried.

Seabass with Quince in Pastry

Seabass fillets are seasoned with olive oil and black pepper, layered with quince slices and cos lettuce leaves, and baked in phyllo pastry.

Swiss Chard and Octopus Pilaf

Swiss chard and spring onions are sautéed in olive oil, combined with octopus and rice, and cooked to create a flavorful pilaf. A roll of clotted cream is melted into the pilaf before serving.

Sweet Börek with Mastic and Pine Nuts

A rich filling of milk, corn starch, pine nuts, and crushed mastic is folded into thin pastry, baked, and served with a raspberry syrup.

Olive Oil in Turkish Culture

Beyond its culinary uses, olive oil holds a significant place in Turkish culture. It is a symbol of purity, health, and prosperity. Olive oil is often used in traditional Turkish baths (hammams) for its moisturizing and soothing properties. It is also a common ingredient in natural skincare and haircare products.

Olive Oil Festivals and Tourism

Turkey’s olive oil-producing regions, such as Ayvalik and Gaziantep, host annual festivals celebrating the olive harvest. These festivals feature olive oil tastings, cooking demonstrations, and traditional music and dance. Visitors can tour olive groves, learn about the production process, and even participate in olive picking.

Buying and Storing Olive Oil

When purchasing olive oil, it’s essential to choose high-quality products. Look for extra virgin olive oil with a low acid content and a fresh, fruity aroma. Store olive oil in a cool, dark place to preserve its flavor and nutritional properties.

Conclusion

Turkish olive oil is a culinary treasure with a rich history and numerous health benefits. From its ancient roots in Mesopotamia to its prominence in modern Turkish cuisine, olive oil continues to be a symbol of health and prosperity. Whether drizzled over a fresh salad or used to fry delicate seafood, olive oil adds a unique flavor and nutritional boost to any dish. Embrace the art of Turkish olive oil and discover the delicious and healthful possibilities it offers.