Bulk Olive Oil Suppliers in Turkey: A Buyer's Guide

 Turkey’s bulk olive oil suppliers are concentrated in the Aegean region, with further production in the Marmara, Mediterranean and Southeast regions. They supply extra virgin, virgin, refined, blended and pomace olive oil in flexitanks, IBCs and drums. The harvest runs from about October to January, and prices depend mainly on harvest size, grade, global demand and Turkish export policy.

Turkey ranks among the world’s largest olive oil producers. Its output swings sharply between seasons because olive trees bear fruit in a natural two-year cycle. The country produced a record of around 475,000 tonnes in 2024/25, followed by an official estimate of 310,000 tonnes for 2025/26, and the Aegean exporters’ association expects another record olive crop in 2026/27.

This guide explains where Turkish bulk olive oil comes from, which grades and varieties are available, when to buy, and what moves the price.



How much olive oil does Turkey produce?

Turkey’s production varies widely from year to year. Recent figures from Turkish and international sources:

Season

Turkish olive oil production

Source

2024/25

~475,000 tonnes (record)

Turkish Ministry of Agriculture

2025/26

~310,000 tonnes (official estimate); IOC estimate 280,000–290,000 tonnes

UZZK; International Olive Council

2026/27

Record olive crop expected; USDA forecasts ~400,000 tonnes of olive oil

EZZİB (Aegean exporters’ association); USDA FAS

The large swings matter for buyers. In a strong year, supply is plentiful and prices soften. In a weak year, supply tightens and the government may restrict bulk exports, as it did in 2023/24. We explained what the latest decline means for buyers in Turkey faces a 35% drop in olive oil production.

Where is olive oil produced in Turkey?

Most Turkish olive oil comes from the Aegean coast, with smaller but important volumes from other regions. Our Turkish olive oil page includes a map of the main growing areas.

Region

Main areas

Character

North Aegean

Ayvalık, Edremit, Balıkesir, Çanakkale

Mild, fruity, balanced oils

South Aegean

İzmir, Aydın, Muğla, Manisa

The largest volumes; fruity, medium to robust oils

Marmara

Gemlik, Bursa

Mainly table olives, some oil

Mediterranean

Hatay, Mersin, Antalya

Early harvest, aromatic oils

Southeast

Gaziantep, Kilis, Mardin

High-oil-content varieties, robust flavour

Which Turkish olive varieties are used for olive oil?

Turkey grows mostly native varieties, which give its oils a distinct identity on the global market.

  • Ayvalık (Edremit): North Aegean; delicate, fruity oil with almond and green apple notes.
  • Memecik: South Aegean; the most widely planted oil variety, with fruity, bitter and peppery notes.
  • Gemlik: Marmara; mainly a table olive, also pressed for a smooth oil.
  • Nizip Yağlık: Southeast; high oil yield, robust and green.
  • Halhalı: Hatay and Mardin; aromatic, used for both oil and table olives.

Blends of these varieties are common in bulk supply, which lets suppliers match a buyer’s target flavour profile.

What grades of bulk olive oil can you buy from Turkey?

Turkish suppliers offer all IOC trade grades. The main difference is how the oil is extracted and its free acidity. For more detail, read our guides to extra virgin, virgin, pure and olive pomace oil.

Grade

How it is made

Max. free acidity (IOC)

Typical buyers

Extra virgin olive oil

Mechanical extraction only, no defects

0.8%

Premium retail brands, importers

Virgin olive oil

Mechanical extraction, minor defects allowed

2.0%

Value retail, food service

Refined olive oil

Refined from virgin oils

0.3%

Blenders, food manufacturers

Olive oil (refined + virgin blend), also sold as “pure” or “riviera”

Blend of refined and virgin oils

1.0%

Cooking oil brands, food service

Olive pomace oil

Extracted from olive pulp with solvents, then refined

1.0%

Frying, food manufacturing

When is the best time to buy bulk olive oil from Turkey?

The Turkish harvest usually runs from October to January, with early-harvest oils from late September. The best time to secure new-season extra virgin oil is November to February, when fresh oil reaches storage and suppliers set prices for the season.

Buying early in the season gives you the freshest oil and the widest choice of lots. Contracting for the full season can protect you from price rises if the harvest disappoints.

What affects bulk olive oil prices in Turkey?

Six factors drive Turkish bulk prices:

  1. Harvest size: Turkey’s biennial cycle and weather during flowering shift supply sharply between years.
  2. Grade and quality: Lower acidity and better sensory scores command higher prices.
  3. Global supply: Turkish prices follow the harvests in Spain, Tunisia, Greece and Italy. Spain alone is expected to produce about 1.6 million tonnes in 2026/27.
  4. Currency: Movements in the Turkish lira against the euro and US dollar affect export prices.
  5. Export policy: Turkey has restricted bulk exports in weak seasons, which can limit availability.
  6. Logistics: Freight rates and packaging format change your landed cost.

Ask suppliers for quotes per kilogram or per tonne, stating the grade, acidity, packaging and Incoterm, so that offers are comparable.

How is bulk olive oil packed for export?

Bulk olive oil from Turkey ships mainly in three formats:

  • Flexitanks: a single-use liner inside a 20 ft container, holding roughly 16,000–24,000 litres. The lowest cost per litre for large volumes. See how we handle shipment loading.
  • IBCs (intermediate bulk containers): about 1,000 litres each; easy to handle and suited to mid-sized orders.
  • Drums: steel or plastic drums of about 200 litres; useful for smaller or mixed orders.

For retail and food-service formats, see our private label olive oil options and our capabilities as a Turkish olive oil manufacturer.

What types of bulk olive oil suppliers are there in Turkey?

You will meet three kinds of supplier:

  • Producers: companies that operate their own mills, storage and often filling lines. They offer the strongest control over quality and traceability.
  • Cooperatives: grower-owned unions, such as those in the Aegean and Marmara regions, which collect and sell members’ production.
  • Traders: companies that buy from several mills and resell. They can source varied origins but may offer less traceability.

Our guide on how to choose a Turkish olive oil exporter explains how to vet each type.

Frequently asked questions

When is the olive harvest in Turkey? The main harvest runs from October to January. Early-harvest oils are produced from late September in some southern regions.

Why do bulk olive oil prices change every season? Olive trees produce heavy and light crops in alternating years, and weather can amplify the swing. Prices also follow global supply, currency movements and Turkish export rules.

Which Turkish olive variety is best for extra virgin olive oil? Ayvalık and Memecik are the two leading varieties for extra virgin oil. Ayvalık gives a milder, fruity oil; Memecik gives a more robust, peppery one.

What is the minimum order for bulk olive oil from Turkey? It depends on the packaging. A flexitank order is usually one full 20 ft container, while IBC and drum orders can be smaller. 

Is Turkish olive oil as good as Spanish or Italian olive oil? Yes. Turkish extra virgin olive oil meets the same IOC standards, and native varieties such as Ayvalık and Memecik offer distinct flavour profiles at competitive prices.

Planning your next bulk purchase? Ask Palamidas for this season’s availability and prices.

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