FOODS OF TURKEY
What differentiates Turkish olives and olive oil from others around the world? How is Turkey placed in the overall world production/market of olive and olive oil production?
Though many different kinds of olives exist in Turkey, the Ayvalik variety called ‘Adremittion’ which tastes very much like the Italian, Tuscan products, is popular around the world. In Turkey, we now have 100 million olive trees and another 100 million new ones are coming into harvest gradually. We will soon have the highest number of trees in the world after Spain. On the other hand, the consumption is not that high. Greeks consume more than 20 kilos a year where Turks consume only 2 kilos max.
What types of olive/olive oils are available in Turkey? What methods in producing olive oil are available in Turkey?
Extra virgin, virgin and riviera are available in Turkey. Mostly continuous press systems are used. The taste of oil changes depending on the attention paid to the good agricultural and industrial practices.
Which regions are the most famous and biggest producers of olives/olive oil in Turkey?
Bay of Edremit, Canakkale, Akhisar, Izmir, Aydin in the Aegean Region.
Mardin, Gaziantep, Kilis and Antakya in South East Anatolia.
When selecting olives for your olive oil, what do you evaluate and what are your selection criteria?
My objective is to achieve very low acidity without losing the antioxidant values of the olive oil while having the harmony of the aroma, bitterness and piquancy. I prefer early harvest olives that are not yet black.
What should a consumer look for when buying olive oil?
I suggest that they should look for the lowest acidity with a good balance of flavor, bitterness and piquancy. My favorites are the early harvest ones. Some people might prefer the presentation in a bottle but let it be known that, the metal will preserve the richness of olive oil better.
Are there any specific Turkish dishes that highlight the olive oil and its quality?
There are too many to list. Fried eggs and cold vegetables highlight the quality of olive oil. And Turkish dolma, of course! A good spaghetti with olive oil and garlic sauce is also irresistible.
Are there any foods you came across during your travels, which were very memorable for you and changed the way you look at local olive oil and how it is used in regional Turkish cooking?
There is a unique plant called “arap saçı” in Ayvalik. I love arap saçı sautéed in olive oil with onions and served with an egg on top, decorated with red pepper flakes, salt and pepper to taste. Once the egg is barely set, it is served over toasted rye bread and drizzled with olive oil while it is still warm. Of course, it is served with Turkish tea. It is a not-to-be missed dish if you ever visit my home town Ayvalik.
2011 Copyright. Foods of Turkey TM
Rengin Suar’s picture above was provided by Ms. Suar and is used with permission.
Turkish Olive Oil: An Interview
Apr 22, 2011
Rengin Suar in Her Own Words
I am a professional licensed taster. I spent many years of my youth in Ayvalik (Bay of Edremit) which produces the best olive oil in the Eastern Mediterranean. So, I have an old relationship with the magnificent olive tree. I taste and seek the best olive oil of the region. I actively observe the harvest and the processing of the olive oil as well as its storage throughout the region. Since I don't own trees or a production facility, as an independent taster, I have the opportunity to choose the best tasting lot in the area.
An Essential Course, A Category of its Own in Turkish Cooking: Olive Oil Dishes
Turkish cuisine is the only cuisine in the world, that has a unique category dedicated to dishes made with olive oil. “Olive Oil Dishes” or “Zeytinyağlılar” in Turkish are healthy and vegetarian side dishes that can be served with anything from lamb to chicken or decorate a rich mezze table for a meal to be enjoyed for hours.
Foods of Turkey is pleased to announced its new recipe series dedicated to “olive oil dishes” of Turkish cuisine. Over the next several weeks, we will be bringing you recipes of various vegetable or side dishes that highlight the importance of good olive oil, and expand your horizons for a new course you will convinced to include in your menus going forward. How can you resist healthy and vegetarian dishes that are also easy to create at home?
