Olive and Olive Oil Production in Turunç, Marmaris: From Nature to Table

One of the hidden gems of Marmaris, Turunç is known not only for its turquoise sea and lush green landscapes but also for its centuries-old agricultural heritage. Among the main livelihoods of the local people, olive and olive oil productionstands out as a vital part of both the economy and daily life.

The Journey of the Olive Tree in Turunç

The olive tree thrives in Mediterranean climates, and Turunç, with its mild weather and abundant sunshine throughout the year, offers ideal conditions for cultivation. Many families in the region maintain olive groves passed down from generation to generation, preserving traditional farming methods and living in harmony with nature.

Olive Harvest: A Season of Labor and Community

In Turunç, the olive harvest usually begins in late October and continues through November. Locals head to the groves at sunrise to handpick or shake the olives from the trees. This process is more than just work—it’s a communal activity where neighbors come together to support one another.

Harvested olives are typically separated into two categories:

1. Table Olives: These are sorted into black and green varieties and prepared using natural brining or traditional cracking methods.

2. Olive Oil Production: Freshly picked olives are immediately cold-pressed to extract their oil, preserving their antioxidants and flavor.

The Art of Cold-Pressed Olive Oil

A majority of the olive oils produced in Turunç are made using the cold-press method, where the olive paste is processed below 27°C. This preserves the phenolic compounds and the rich aroma of the oil. The result is a vibrant, aromatic oil with a slightly pungent taste and a smooth, fruity finish.

Table Olives: Traditional Taste with Modern Appeal

Locally made table olives in Turunç are prepared using centuries-old methods with no additives or artificial ingredients. Whether cracked, brined, or dry-cured, the olives undergo natural fermentation, resulting in a rich flavor that pairs perfectly with breakfast spreads and meze platters.

Tourism and Agriculture: A Balanced Way of Life

In Turunç, the economy relies mainly on two pillars: tourism and olive production. While locals manage restaurants, guesthouses, and rentals during the summer season, they return to their olive groves in the cooler months. This sustainable rhythm reflects a balanced lifestyle deeply rooted in nature.

From Grove to Bottle: Direct Access to Natural Goodness

Most olive oil in Turunç is bottled in small batches and sold directly by the producers. Tourists visiting the area often bring home these artisanal products, knowing they are purchasing something authentic, natural, and crafted with care.