THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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August 2026…
CONCLUSION…
I am writing the third article on Riviera (Pure) olive oil and concluding the topic for now.
First, let me make it clear;
- Riviera (Pure) olive oil is not a competitor or alternative to natural olive oil; it is a supporter of the olive economy.
- Categorically labeling it as “unhealthy” or “fake” is, at best, a sign of ignorance.
Now, let’s address the problems.
The first problem is the disruption in the olive oil supply chain and the process of presenting it to the customer. According to the Turkish Food Codex, refining oil – crude oil; that is, the raw material for refined olive oil; starts at an acidity limit of 2 percent.
However, refineries struggle to even reach below 5 percent, let alone 2 percent.
Because these oils are somehow on the market as natural olive oil; unbranded and with an unknown producer.
THIS IS THE REAL PROBLEM…
Due to this irregularity, the costs for refineries to meet the standard are increasing. Removing contaminants from these oils requires a greater effort.
ANOTHER PROBLEM IS IN THE AREA OF PRICING…
When oils that should be refined are marketed as natural olive oil, the supply of refined oil falls below what it should be, leading to a price close to that of natural olive oil.
However, if these oils were processed as refined oils, the reduction in unit cost would be reflected in the price, bringing the price of Riviera olive oil closer to that of refined vegetable seed oils, which should actually be an option and the market would be regulated as it should be.
My valued followers;
Those who care about the olive oil sector do not engage in unfounded perceptions.
They uphold the value of the sector.
They work to regulate the supply chain and the process of reaching the customer.
A regulated and fair system is also beneficial to the stakeholders of natural olive oil.
By Dr. Fahri Yemişçioğlu,
Food Engineer, Former Academician, Research and Innovation…
