The history and cultural significance of the olive harvest
The olive tree, also known as the immortal tree, is one of the oldest cultivated plants in human history. In mythology, the olive is considered a gift from Athena, the goddess of wisdom, and symbolizes peace and abundance. In the Mediterranean, this tree is regarded as sacred, appearing in various beliefs and legends as a source of life and light. Research indicates that the olive originated in Anatolia and then spread to Europe. In the ancient city of Klazomenai, near Urla and close to Izmir, a 2,500-year-old olive oil workshop and production vessels dating back to 3000 BC have been discovered. This finding shows how deeply ingrained olive cultivation is in the Aegean region.
Northern Aegean and Western Anatolia are especially regarded as the cradle of olive culture. The Ayvalık and Edremit regions in Balikesir have been renowned for high-quality olive oil dating back to the Ottoman era. In the eighteenth century, Ayvalık emerged as a major hub for olive oil and soap production, due to the thousands of olive trees planted throughout the area, and it became a key trading center supplying products to Istanbul. Because of this heritage, Ayvalık remains celebrated as the olive oil capital of Türkiye today. Further south in the Aegean, the Milas district of Mugla shares a similar tradition of olive growing. Olive oil produced from the local Memecik variety has earned geographical indication status, certifying its quality. In Aydin and its surroundings, the olive has held cultural significance for centuries, deeply integrated into the local communities’ way of life.
The olive harvest in the Aegean is not only an agricultural activity but also a cultural heritage passed down through generations. The olive branch symbolizes peace, and the olive fruit represents abundance and health. Families coming together to pick olives through collective effort, then celebrating the season with the freshly pressed oil, is a tradition that has continued for centuries. Ancient olive trees, some dating back thousands of years, can still bear fruit. During the harvest events in Ayvalık, picking olives from these ancient trees and producing the first oil of the season is celebrated as a meaningful moment. In short, the olive harvest in the Aegean region holds deep historical and social importance.
What is the harvest process like in November?
November is the busiest time for olive harvesting in the Aegean. The harvest usually begins in mid-October and concludes in late November. During this period, olives are picked in a specific sequence based on their ripeness. First come the green table olives, then the early-harvest olives used for oil, followed by purple and nearly black table olives in November, and finally fully ripe black olives for high-quality oil. By November, the olives on the trees gradually change from green to purple and then to deep black. This makes it an ideal time to produce both black table olives and premium olive oil.
On cool November mornings when the sun rises late, a flurry of activity starts in the olive groves of the Aegean. Producers and workers enter the orchards at dawn with their harvesting tools. The first task is to spread large nets under the trees. These nets, called yaygı, prevent the olives shaken from the branches from touching the soil, keeping them clean. Then the harvesting begins using the chosen method. The traditional and gentlest approach is handpicking. Workers move between the branches, plucking the ripe olives one by one. Although this method requires the most labor, it yields the highest quality fruit because it does not damage the olives. Table olives are usually picked by hand or gently combed from the branches with fine rakes to avoid bruising.
Efficiency and speed become more important during the olive harvest for oil, so shaking with poles or using mechanical shakers is common. Striking the branches with long, thick poles to make the olives fall was once a widely used method, but today it is rarely preferred because it damages the trees. Instead, vibrating handheld machines or motorized rakes are used to shake olives from branches more gently. On some large farms, tractor-mounted shaking machines are also used to boost productivity.
Harvested olives undergo different processes depending on their intended use. Table olives are transferred into crates or baskets as soon as they are carefully picked from the branches and, if possible, placed in brine on the same day. Olives specified for oil are placed in sacks or crates and transported to olive oil mills for pressing. Since the weather is cool in November, it is easier to process the olives without allowing them to acidify or sit for too long. Many producers extract fresh olive oil from the first day’s harvest, especially using the cold press method. In the Aegean region, pressing is usually done with modern versions of traditional stone mills. The key is to extract the oil without raising the temperature above 27 degrees Celsius, so the vitamins and aroma remain intact. Oils made from early harvest green olives have low acidity and are rich in antioxidants. Their flavor may be slightly bitter, but they are highly valued for their health benefits and taste.
The harvest season is more than just a technical process; it’s a social celebration. Family members, neighbors, and even volunteers from the cities join in the harvest and work together. During breaks, simple yet delicious tables are set with olive oil dishes, fresh bread, olives, and cheese. This is why being in the Aegean in November means witnessing the journey of the olive from branch to oil.
Festivals and celebrations of the harvest season
The olive harvest in the Aegean region also marks a season of festivals. Throughout late October and November, many towns and villages host harvest celebrations that bring producers and visitors together. If your travels take you to the Aegean during harvest time, you can enjoy the festivities at the events below while experiencing the olive culture firsthand:
Ayvalık International Olive Harvest and Tourism Festival (Balıkesir)
Held for nearly twenty years in Ayvalık, Türkiye’s olive oil capital, this festival attracts thousands of visitors each season. Symbolic harvest events take place in historic olive groves, and one of the most popular moments is the demonstration where olives are picked from thousand-year-old trees and the first oil of the season is produced. Parade walks, folk dances, concerts, and an olive oil market are all part of the celebration. In 2022, the municipality revived the Historical Olive Gallery, opening it on the first day of the festival and giving the event a lasting cultural legacy.
International Milas Olive Harvest Festival (Muğla)
Held every November in the Milas district, famous for its olive oil, this festival was organized for the eleventh time as of 2025. The event highlights local agricultural products, especially the geographically indicated Milas olive oil. Concerts, panel discussions, competitions, and raffles that support women producers enrich the program. Over three days, visitors participate in symbolic olive-picking and pressing activities, olive oil tastings, and workshops, blending education with entertainment.
Edremit Olive Oil Tasting Festival, FestOlive (Balıkesir)
FestOlive, which has been held in recent years to promote the fertile olive groves of the Edremit Gulf and the region’s olive oil culture, brings together thousands of people at the beginning of November. During the three-day festival, professional tasting sessions, producer-hosted stands, workshops, and musical performances create a lively atmosphere. Located at the foothills of Mount Ida, home to the legend of the immortal olive tree, this festival has become a shared expression of regional culture and identity.
Çine International Organic Olive and Olive Oil Festival (Aydın)
Held over several days from late October into early November in the Çine district of Aydin, this festival is dedicated to the local Memecik olive. The program features panel discussions highlighting the importance of organic production, olive-picking competitions, local product markets, and evening concerts by well-known artists. The festival has become one of the region’s largest harvest gatherings.
The festivals give visitors the chance to feel the joy of the harvest, experience the excitement of picking olives straight from the branch, and taste freshly pressed olive oil right at its source.
Ultimately, witnessing the olive harvest in the Aegean in November isn’t just a trip but a true cultural experience. This journey, taking place under the shade of thousand-year-old trees and connecting past and present, will leave you with the pure, unforgettable flavor of olive oil on your palate. Whether you participate in the festivities at a lively event or observe the harvest in a quiet village, the olive routes of the Aegean offer richness that stays with you long after your visit. In November, the Aegean promises an unforgettable discovery for anyone who hears the call of the olive trees.
