Traditional olive cultivation is an intangible cultural heritage in Türkiye, encompassing knowledge, methods, and practices transmitted from generation to generation over centuries. This includes practices such as planting, grafting, pruning, and fertilizing olive trees, as well as harvesting and processing olives and producing olive oil. In 2023, Türkiye’s element titled “Traditional Knowledge, Methods, and Practices Related to Olive Cultivation” was inscribed on the UNESCO List of Intangible Cultural Heritage in Need of Urgent Safeguarding.

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History and UNESCO Process

Traditional olive cultivation is widely practiced in the Turkish provinces of Muğla, Bursa, Gaziantep, Hatay, İzmir and Çanakkale. The national nomination file submitted to UNESCO was evaluated at the 18th Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, held in Kasane, Botswana from December 4 to 9, 2023 and the element was inscribed on the list in 2023. ^【1】 The UNESCO decision highlighted that traditional olive cultivation is based on knowledge and practices in harmony with nature and is transmitted orally and practically from generation to generation within villages and families. Furthermore, the decision noted that this cultural element strengthens social solidarity in rural communities, contributes to the preservation of cultural identity and supports environmental sustainability.

Olive Cultivation Methods

In traditional olive cultivation, particularly wild olive trees known as “delice,” are planted and grafted according to local climate and soil conditions. Grafting is carried out in accordance with the folk calendar, before the trees blossom. Pruning and fertilization practices are performed based on species-specific knowledge, using only appropriate animal manures and selected compound fertilizers. The timing of olive harvesting depends on the type of produce: table olives are harvested before January, while oil olives are collected after the first autumn rains in October. Harvesting is conducted through cooperative labor practices among villagers, referred to as “imece” or “örfene.” Certain olives are deliberately left for collection by the underprivileged, following the “başak” tradition.

^{Traditional Methods and Practices of Olive Cultivation (UNESCO)}

Olive Processing and Olive Oil Production

Table olives are processed using traditional methods such as “Stone Pressing,” “Crushing” and “Cracking.” In olive oil production, traditional stone mills are employed. These processes demonstrate that the different stages of olive cultivation form an interconnected and complementary system.

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Social Practices

The harvest period is closely associated with social practices and cultural rituals. Folk dances, competitions and culinary events mark the beginning and end of the harvest. Olive and olive oil production is carried out alongside activities that strengthen cooperation and solidarity within village and rural communities.

The olive tree and its leaves carry symbolic meanings in Türkiye, representing peace, continuity, wisdom and harmony. Some olive trees are preserved as monumental trees due to their age of over a thousand years. Traditional knowledge and skills are transmitted orally and through hands-on practices within villages and families. Today, this transmission process is also supported by publications, community education courses and informational seminars.

Threats and Conservation Measures

Traditional olive cultivation faces threats from urbanization, migration and modern agricultural practices. Identified threats include a decline in the number of olive trees, loss of local olive varieties, increased use of modern fertilizers and pesticides, erosion of grafting and pruning knowledge, disappearance of traditional harvesting and processing methods and the decline of conventional olive oil production techniques.

Conservation measures encompass educational activities, informational meetings, academic research, documentary production and awareness campaigns. Conservation plans aim to protect olive groves and trees, document and inventory traditional knowledge and methods and ensure their sustainable transmission. Communities play an active role in preparing and implementing these plans, with experienced practitioners serving as trainers and monitoring committees including community representatives.

Sustainability and Cultural Identity

Traditional olive cultivation contributes to the preservation of cultural identity in rural areas, strengthens social solidarity and supports environmental sustainability. Traditional knowledge and practices transform olive production from a purely technical process into a social and cultural phenomenon. In rural communities, production functions both as a source of income and as a means of supporting cultural continuity.

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