A special tasting event brought Türkiye’s ancient olive oil culture to one of the world’s leading gastronomic capitals, highlighting the country’s ambition to turn centuries of tradition into global recognition. London’s vibrant food scene welcomed an unusual guest this week—not a new restaurant or celebrity chef, but the story of one of the world’s oldest olive oil cultures.
At a private tasting attended by British journalists, food writers, chefs, public relations professionals, artists and business leaders, guests were introduced to the extraordinary heritage behind Turkish extra virgin olive oil. Rather than promoting individual brands, the evening focused on the history, craftsmanship and internationally recognised quality of Türkiye’s olive oils, with award-winning extra virgin olive oils from Oro di Milas and Köstem Organic Farm presented throughout the tasting.
Hosted at Zahter Restaurant, one of London’s leading ambassadors of modern Turkish cuisine, the event offered a compelling example of gastronomy as cultural diplomacy—using food not simply to showcase flavour, but to tell the story of a civilisation.
Two international olive oil experts, one shared mission
The evening was hosted by journalist, international olive oil educator and certified olive oil sommelier Aynur Tattersall alongside Giulia Crouch, food writer for The Times and a certified olive oil sommelier.
Despite coming from different countries, both speakers shared the same ambition: to raise awareness of extra virgin olive oil not only as a premium food product, but also as an essential element of health, culture and Mediterranean heritage, while helping position Turkish olive oil more prominently on the international stage.
During her presentation, Tattersall traced Türkiye’s olive oil story from the ancient olive presses of Klazomenai in Urla to the internationally acclaimed oils of Milas.
She argued that although Türkiye is now among the world’s leading producers of olives and olive oil, its premium extra virgin olive oils remain significantly underrepresented in global markets.
“The challenge today is no longer simply producing exceptional olive oil,” Tattersall said. “It is telling the world the story behind it—the thousands of years of history, culture and healthy living that every bottle represents.”
She described gastronomy as one of the most powerful forms of cultural diplomacy available to countries seeking to strengthen their international image.
Tattersall and Crouch then led a professional olive oil tasting, introducing guests to the sensory characteristics that define premium extra virgin olive oil. Participants learned how fruitiness, bitterness and pungency are not defects but essential indicators of freshness, quality and high polyphenol content.
Their shared conclusion was clear:
Exceptional extra virgin olive oil is far more than a cooking ingredient; it is a symbol of healthy living, sustainable agriculture and one of humanity’s oldest culinary traditions.
A 2,600-year-old legacy
The presentations explored Türkiye’s remarkable olive-growing history, which stretches back thousands of years.
At the heart of the story is the ancient city of Klazomenai, near today’s Urla on the Aegean coast. Dating back to the 6th century BC, its olive oil workshop is widely regarded as one of the oldest known olive oil production facilities in the world. Its remarkably sophisticated pressing technology demonstrates that Anatolia played a pioneering role in olive oil production more than two and a half millennia ago.
Guests were reminded that olive oil has never been merely a food product. For thousands of years, it has shaped economies, cultures, civilisations and the Mediterranean way of life.
Milas: Türkiye’s internationally recognised olive oil region
The evening also highlighted Milas, in southwestern Türkiye, where the indigenous Memecik olive produces some of the country’s most distinctive extra virgin olive oils.
Celebrated for their vibrant fruitiness, balanced bitterness, peppery finish and naturally high polyphenol content, Milas olive oils became the first Turkish olive oil to receive the European Union’s Protected Designation of Origin (PDO) status.
Speakers noted that the designation recognises not only exceptional product quality but also the unique geography and centuries-old production traditions that define the region.
Attention was also drawn to Türkiye’s growing position among the world’s largest olive oil producers. Participants agreed that stronger international branding and storytelling could significantly increase the global value of Turkish premium extra virgin olive oils.
A menu built around olive oil
Following the tasting, guests enjoyed a specially curated menu inspired by the diverse culinary traditions of Anatolia.
Each dish showcased the role of extra virgin olive oil as the defining ingredient of Turkish cuisine.
Yasemin Mutlu, manager of Zahter Restaurant, explained that olive oil is central both to the restaurant’s philosophy and to her own family’s daily life.
“We simply don’t cook with any other oil,” she said. “Every dish in our kitchen is prepared with extra virgin olive oil, and we use only olive oil at home as well. For us, it is much more than an ingredient—it is the foundation of our cuisine, our culture and our approach to healthy living.”
A lesson in gastronomic diplomacy
With industry forecasts pointing towards another strong olive harvest in Türkiye, speakers emphasised that increasing production alone will not be enough. Building global recognition through education, storytelling and cultural engagement will be equally important.
The London gathering demonstrated how olive oil can become a powerful instrument of soft power.
As guests sampled oils from Urla and Milas alongside Zahter’s contemporary interpretation of Anatolian cuisine, they experienced something that extended far beyond a tasting. They encountered a civilisation shaped by olives over more than 2,600 years.
The evening closed with a clear message: if Türkiye wishes to secure the international recognition its olive oils deserve, it must export not only exceptional products, but also the history, culture and identity that have made them possible.