Olive Cultivation

Turkey ranks second in olive production after the European Union countries and is among the world's major olive regions. However, olive cultivation in Turkey has not progressed to its full potential. The primary reason is the lack of adoption of advancements in agricultural techniques and technologies in olive farming. Newly established olive groves must incorporate the principles of modern olive cultivation. Like other fruit species, olives require attention to maintenance processes, particularly irrigation and nutrition.
In Turkey, olive cultivation is concentrated in the Aegean, Marmara, Mediterranean, and Black Sea regions, where the Mediterranean climate prevails. This extends along the coastline from Artvin in the north to Hatay in the south and up to the provinces near Mardin in Southeastern Anatolia.
Of the five olive-growing regions, the Aegean Region ranks first in tree numbers and production capacity, followed by the Marmara, Mediterranean, Southeastern Anatolia, and Black Sea Regions. In general, olives are often grown on sloping lands unsuitable for other crops.
Objectives of Modern Olive Cultivation1. Increasing the number of trees per unit area (dense planting).
2. Boosting the yield per unit area (via irrigation).
3. Producing high-quality and healthy olives.
In Turkey, olive trees typically produce abundantly one year and sparsely the next—a phenomenon known as 'periodicity' or 'alternate bearing,' referred to by producers as the 'year of presence - year of absence.' Periodicity is partially a genetic trait but is also exacerbated by harvest methods, such as beating branches, which damage the trees and reduce productivity the following year.
Pruning, fertilization, irrigation, soil management, harvesting methods, and timing significantly impact periodicity. Studies show that alternate bearing affects yields in Turkey by about 52% over the last 20 years. On average, the yield during an 'on' year is five times that of an 'off' year. By adopting better cultural practices—such as irrigation, fertilization, and pruning—this impact can be mitigated. In Spain, where such practices are widely implemented, periodicity affects only about 20% of the yield.
Olive Tree CharacteristicsThe olive tree produces olives, a staple of our breakfasts, and olive oil, the healthiest vegetable cooking oil. It is long-lived, with an average lifespan of 300–400 years and the potential to live up to 1,000 years. Olive trees grow to a height of 12–15 meters, begin bearing fruit at 7–8 years old, and reach peak productivity at around 35 years. However, fruit productivity declines afterward, and trees over 100 years old require renewal.
Olives for pickling are harvested early, while olives for oil production remain on the tree until their colour darkens, typically around January. The oil is extracted through pressing in factories. The tree’s wood, valued for its hardness and dark yellow hue, is also used in carpentry.
A single olive weighs 10–15 grams, consisting of 66–85% flesh, 13–30% seed, and 1.5–3.5% shell.
Growth and development of olive trees are influenced by cultural practices, climate, soil, and land conditions. Key climate factors include temperature, precipitation, and sunlight exposure, as olive trees thrive in sunny areas. Nearly 75% of Turkey’s olive groves are located on sloping lands, while 25% are on low slopes or flatlands. In many groves, proper soil and water conservation measures have not been implemented.
Before planting olive saplings, it is essential to select the appropriate variety, decide on the harvesting method, and determine the crown shape and planting intervals. Soil testing and analysis help assess soil characteristics and determine fertilizer requirements. By implementing these measures, olive trees can consistently produce abundant, high-quality yields. Fertile, well-maintained soil is crucial for their development and is achieved through proper soil cultivation.
Physiological Characteristics of Olive TreesEach olive tree has unique traits, root systems, and trunk structures that maintain a “physiological balance.” Understanding these characteristics and cultivating trees under suitable ecological conditions while adhering to proper care practices is crucial for preserving this balance.
Unlike many other trees, olive trees retain their leaves year-round. They have a robust root system with a strong vegetative growth tendency. The trees experience two vegetative growth periods: July-August and after harvest. Additionally, they can regenerate themselves through tubers formed in their root systems. Olive trees also possess unique stress-adaptation capabilities due to antioxidants such as polyphenols and flavonoids.
Understanding plant physiology helps farmers assess how agricultural practices and timings affect the tree's internal balance. Maintaining this balance is vital to ensure healthy growth and optimal productivity.