Traditional olive groove in Western Anatolia

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Olive cultivation has long been one of the defining elements of the Aegean landscape, as it has across the broader Mediterranean basin. In Türkiye’s North Aegean region, the olive tree (Olea europaea) has historically served not only as a vital source of income but also as a deeply rooted cultural product. During the mid-20th century, agricultural policies introduced by Spain and Italy around the 1950s transformed the cultivation landscape, leading to significant changes in local practices. Yet, despite such interventions, the olive tree remains central to the region’s ecological and cultural identity. The research conducted in the village of Şahinler, in Burhaniye, highlights the importance of wild olive trees (delice) and the wealth of traditional ecological knowledge surrounding olive cultivation.

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Historically, mixed land use was the norm: olive groves were integrated with livestock farming. Sheep and goats grazed freely among the olive trees, enriching the soil with natural fertilizer and aerating it through their movement. Today, however, grazing within olive groves is strictly prohibited, creating considerable challenges for local villagers who depended on this sustainable cycle. Local growers also emphasize the importance of biodiversity in cultivation. For instance, intercropping with fig trees is believed to protect olives from pests. These practices reflect a deep ecological awareness, passed down through generations, that enhances both the resilience and productivity of the groves. The region’s topography, stretching gently from Burhaniye and Ayvalık toward the Madra Mountains, has profoundly shaped olive cultivation. Every piece of arable land was historically planted with olive trees, while stone terraces were meticulously built centuries ago to stabilize sloping terrain. Remarkably, traditional methods still survive, mules are used to plow terraced fields, preserving a centuries-old relationship between people, animals, and land.  Wild olive trees(delice) are considered the ancestors of modern cultivated varieties. They grow naturally as shrubs, producing smaller fruits with lower yield but significantly higher nutritional value. These wild olives, once widespread, are today found mainly on plot boundaries or inaccessible steep slopes. Despite their scarcity, they carry immense cultural and ecological value, serving as a genetic reservoir and a reminder of the deep-rooted history of olive cultivation in the region.

 

The olive tree in Türkiye’s Aegean region is more than an agricultural product, it is a living cultural heritage that has shaped landscapes, sustained livelihoods, and embodied ecological wisdom for centuries. Safeguarding both cultivated and wild olive traditions is essential not only for preserving biodiversity but also for ensuring that the region’s cultural identity continues to thrive in harmony with nature. Every spring, olive trees that are no longer productive are traditionally burned, and their ashes are incorporated into the soil. This practice significantly increases the soil’s organic carbon content, thereby enhancing fertility and contributing to long-term sustainability. In addition, villagers scatter the ashes collected from burned olive trees onto their own orchards, reinforcing a cyclical system of soil enrichment that has been practiced since antiquity. These ancient methods are more than agricultural techniques; they represent a form of cultural continuity, ensuring the preservation of traditional olive pastures. Local communities argue that grazing sheep within the groves is essential to maintain the ecological balance of these landscapes. According to their perspective, olive cultivation and animal grazing are not separate activities but mutually reinforcing practices that safeguard soil health and ecosystem stability. Underlying this worldview is the recognition that nature functions as an interconnected whole rather than a set of isolated components. Historically, the holistic integration of burning, soil enrichment, grazing, and cultivation has defined the management of olive pastures. Today, villagers continue to defend and protect these practices, not only as a means of agricultural production but also as a vital expression of their cultural and ecological heritage.