Turkey Surpasses Italy to Rank 2nd in Global Olive Oil Production
Record Export Growth and Global Impact
The 2024–2025 season was historic for Turkey. Olive oil exports surged by 132%, marking the highest growth rate in the world and driving global trade expansion.
In comparison, global olive oil exports increased by 25% during the same period, with key contributions from:
- Turkey: +132%
- Tunisia: +38%
- Spain: +25%
- Italy: +18%
Leading in Table Olive Production
Turkey also became the world’s largest producer of table olives in 2024–2025, surpassing Egypt, with a harvest described as “exceptional.”
Global table olive production reached 3.32 million tons, with worldwide consumption up 5%. Turkey led the growth in consumption, increasing by 13%.
Science, Genetics, and Climate Leadership
Lillo emphasized Turkey’s significant contribution to scientific research. Since 2023, Turkey has held the position of Deputy Executive Director on the IOC Council.
Key highlights include:
- The World Olive Collection
- The National Olive Gene Bank in Izmir
These centers are globally unique and participate in international research to improve quality, production methods, and the preservation of genetic resources.
Turkey also engages in projects integrating olive groves as natural carbon sinks to combat climate change in the Mediterranean ecosystem.
Climate Crisis and New Challenges
Lillo highlighted the growing impact of climate change on the sector:
"For the first time, we faced two consecutive weak harvest seasons. This had never happened before. Climate change is a reality."
The IOC and experts are working on strategies to help the sector adapt, including a pilot project involving 600 farms in 29 countries to assess the carbon balance of olive groves.
Production, Consumption, and Forecasts
- Early 2000s Average: Global production ~3.1M tons. Turkey's share: ~10% (320,000 tons).
- 2024–2025 Peak: Turkey produced 505,000 tons, a 58% increase vs. average.
- 2025–2026 Forecast: 290,000 tons, a 43% drop.
- Domestic Consumption: Averages 170,000 tons/year; peaked at 200,000 tons (2024–2025). Per capita: ~2 kg/year.
Health Benefits Backed by Science
IOC data, compiled from over 1,000 research centers over the past 20 years, confirms significant health benefits of olive oil:
- 15% reduction in risk of heart disease
- 23% reduction in cardiovascular mortality
- 62% lower risk of breast cancer in women
- Reduced risk of Alzheimer’s disease and diabetes
According to Lillo, the olive oil sector is currently experiencing its best period in history, combining high production volumes with record-quality products.
