Zeytin

Zeytin is the Turkish word for olive, referring to the fruit of the olive tree (Olea europaea) as well as the tree itself. The olive is a long-lived evergreen native to the Mediterranean region and is widely cultivated for its fruit and oil. The tree produces small drupes that are green when unripe and dark purple to black when ripe. Olive trees are drought-tolerant and thrive in sunny, well-drained soils; they can live for centuries.

Olives are used in two main ways: as table olives and for olive oil. Table olives are processed to remove bitterness through curing methods such as brine, water, dry curing, or lye treatment. Olive oil is produced by crushing the fruit and separating the oil from the pulp. Oils are categorized by quality and processing method, with extra virgin olive oil representing high-quality, first-pressed oil with low acidity.

Nutrition and health aspects: olives and olive oil are high in monounsaturated fats, particularly oleic acid, and contain polyphenols with antioxidant properties. They are integral to Mediterranean diets and are associated with various health benefits when consumed as part of a balanced diet, while remaining high in calories.

History and cultural context: olives have been cultivated since ancient times in the Mediterranean. In Turkey, zeytin is an important agricultural product with regional production centers and a long culinary tradition, where both whole olives and olive oil are used in a wide range of dishes and preparations.