• Skip to main content

International Olive Council

The website of the International Olive Council

Logo del Consiglio Oleicolo Internazionale
Linkedin icon Twitter icon
  • Salute
  • Culinario
  • Sostenibilità
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
Person icon Area Riservata
Person icon
Menu icon
MENUMENU
  • Who we are
    • Mission and Vision
    • Fundamental Texts
    • Governance and Structure
    • Member Countries and Observers
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • Norme, Metodi e Manuali
      • Gruppi di Lavoro
      • Laboratori e Panel Riconosciuti dal COI
      • Premio alla Qualità Mario Solinas
      • Sostegno istituzionale del COI
      • Olio di Oliva, Alimentazione e Salute
      • Attività di Ricerca presso l’Unità Standardizzazione e Ricerca
      • Database documenti del COI
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Unità Economia e Promozione
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Risorse
    • Carbon Balance Project
    • Catalogo mondiale delle varietà di olivo
    • IOC Published Documents
    • Videos
    • Infographics
  • Norme
  • Statistiche
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • Who we are
    • Mission and Vision
    • Fundamental Texts
    • Governance and Structure
    • Member Countries and Observers
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • Norme, Metodi e Manuali
      • Gruppi di Lavoro
      • Laboratori e Panel Riconosciuti dal COI
      • Premio alla Qualità Mario Solinas
      • Sostegno istituzionale del COI
      • Olio di Oliva, Alimentazione e Salute
      • Attività di Ricerca presso l’Unità Standardizzazione e Ricerca
      • Database documenti del COI
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Unità Economia e Promozione
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Risorse
    • Carbon Balance Project
    • Catalogo mondiale delle varietà di olivo
    • IOC Published Documents
    • Videos
    • Infographics
  • Norme
  • Statistiche
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
  • Salute
  • Culinario
  • Sostenibilità
Tools icon

IOC NEWS

Home / Blog / Turkey ratifies its accession to the International Olive Council
turquie
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

Turkey ratifies its accession to the International Olive Council

22.06.2017

The Executive Secretariat of the International Olive Council has been informed by the Office of the United Nations in New York, the depositary of the International Agreement on Olive Oil and Table Olives, 2015, that Turkey ratified the Agreement on 21 June 2017.

Turkey, which had signed the Agreement on 14 September 2016, is an important olive producing country. According to data published in the special Olivæ journal focus issue on Turkey (No 123, available in the Publications area of the IOC website), “In the early 2000s, Turkey had 100 million olive trees. By the 2014/15 season, new plantings increased this number to 169 million. On average, Turkey has produced 170 000 t of olive oil over the last five crop years […] Olives and olive oil are also very important agricultural products and high-potential exports for the Turkish economy. There are estimated to be between 1000 and 1100 processing facilities in rural areas where some 1 million tonnes of olives are processed per season. Export volume varies according to the olive harvest and the level of production in other producer countries. Over the last five crop years exports have averaged 33 000 t. Turkey’s Ministry of Food, Agriculture and Livestock has fixed a target of 450 000 t for olive oil production. The increase in olive planting and the growing interest in olive cultivation, coupled with investment in modern orchard, production and storage facilities, all go to show that the sector believes this target can be achieved. If it does so in the short term, olive oil will gain in prominence at the domestic level and Turkey will consolidate its position as an international player in the olive world.”

 

Turkey has also made considerable efforts to improve the quality of its olive oils and, to that end, it became one of the first countries, along with Portugal, to hold a national competition under the IOC Mario Solinas extra virgin olive oil quality award scheme.

 

At 22 June 2017, 13 Members have signed the International Agreement on Olive Oil and Table Olives, 2015 (Algeria, Argentina, the European Union, Israel, Jordan, Lebanon, Libya, Montenegro, Morocco, the Islamic Republic of Iran, Tunisia, Turkey and Uruguay. Of these, four have notified their provisional application of the Agreement (Algeria, the European Union, Libya and Morocco). Only four countries have ratified, accepted, approved or definitively acceded to the Agreement (Jordan, Palestine, Tunisia and Turkey). 

.

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
This week on OHIS
MADRID, SPAIN / 13.03.2026

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent studies have examined the role of overall dietary patterns in...

Info

European Day for the Prevention of Cardiovascular Risk
MADRID, SPAIN / 13.03.2026

Olive oil, an ally in cardiovascular prevention On the occasion of the European Day for the Prevention of Cardiovascular Risk, the International Olive Council (IOC) reiterates the importance of preventing cardiovascular...

Info

Olive sector statistics – February/March 2026
MADRID, SPAIN / 09.03.2026

Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...

Info

International olive council logo
Privacy Policy
Il COI sulle reti sociali
  • Linkedin icon
  • Twitter icon
© International Olive Council, 2026
Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Sempre attivo
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferencias
El almacenamiento o acceso técnico es necesario para la finalidad legítima de almacenar preferencias no solicitadas por el abonado o usuario.
Statistics
The technical storage or access that is used exclusively for statistical purposes. El almacenamiento o acceso técnico que se utiliza exclusivamente con fines estadísticos anónimos. Sin un requerimiento, el cumplimiento voluntario por parte de tu proveedor de servicios de Internet, o los registros adicionales de un tercero, la información almacenada o recuperada sólo para este propósito no se puede utilizar para identificarte.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Gestisci opzioni Gestisci servizi Gestisci {vendor_count} fornitori Per saperne di più su questi scopi
View preferences
{title} {title} {title}

Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

External link

COI logo
CIA logo

Salute

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

External link

X