The World market of table olive production is shared by Spain, Italy and Greece. Most of our processing companies produce olives by classical methods lasting 9-10 months. Resulting olive products processed by this method are not appropriate to the compsumption habits of the European consumers. Export quality olives with smooth surface, low salt content, good texture and low bitter content are desired characteristics of the European consumer.

e-maiş: mehmetg.bahar@mam.gov.tr