The Gurme İzmir Olivtech Fair, held in İzmir, brings together those who want to explore the rich gastronomic heritage of the Aegean. While panels attended by local authorities, producers, and experts address many topics ranging from quality production to sustainability, the unique flavors of Aegean cuisine are presented with creative recipes by chefs in the Culinary Workshop.
Hosted by İzmir Metropolitan Municipality and organized by İZFAŞ, the Gurme İzmir Olivtech – 12th Olive, Olive Oil, Dairy Products, Wine and Technologies Fair not only generates significant trade volume but also addresses current sectoral issues through its extensive program covering diverse topics. Within the scope of the fair, the panel titled “The Journey of the Olive: Quality, Efficiency and the Future,” which brought together representatives from local governments, public institutions, and cooperatives, was moderated by Bülent Üngür, Head of the Agricultural Services Department of İzmir Metropolitan Municipality. Speakers included Hurşit Nallı, President of the Bademli Cooperative; Çağatay Özcan Kokulu, President of the Gödence Cooperative; and Dr. Ayla Mumcu from the Olive Research Institute of the Ministry of Agriculture and Forestry.
Olive Council established
Bülent Üngür emphasized that olive cultivation is a strategic production area for İzmir, stating: “Olives are not just an agricultural product; they represent the culture, economy, and future of this geography. As İzmir Metropolitan Municipality, we act with an approach that strengthens producers, supports cooperatives, and prioritizes local development. Strengthening our cooperatives is critical for the sustainability of production. Under the leadership of our Mayor Dr. Cemil Tugay, the Olive Council we established clearly demonstrated that while İzmir and Türkiye hold a strong position in olive oil exports, the main goal is to increase value-added production and branding. One of the most important issues is ensuring quality standardization across the sector.”
Major support for agriculture from the Municipality
Üngür also highlighted agricultural support and purchases from cooperatives: “As the Agricultural Services Department of İzmir Metropolitan Municipality, our support for agriculture in 2026 has reached 1.4 billion TL. In addition, through İZMAR stores, which were opened for the 22nd time this year by İZTARIM, approximately 694 million TL worth of direct purchases were made from cooperatives in 2025.”
“The Municipality works almost like a ministry in agriculture”
Çağatay Özcan Kokulu, President of the Gödence Agricultural Development Cooperative, said: “In Gödence, we have directly experienced how important it is for agricultural cooperatives to act together with local governments. İzmir Metropolitan Municipality operates almost like a ministry in this regard. It adopts an approach that reaches producers, understands the field, and provides solutions. Türkiye is the homeland of olives, and especially the Northern Aegean, the Edremit region, holds a very special place in this sense. It is our responsibility to protect this value and carry it into the future.”
“Harvest is the most critical stage determining quality”
Dr. Ayla Mumcu from the Olive Research Institute emphasized that harvest is one of the most important factors determining olive oil quality: “Olives should definitely be harvested by hand as much as possible and without falling to the ground. Early or late harvesting directly affects quality. Therefore, harvesting at the right time is of great importance. We have a strong infrastructure against adulteration and fraud in olives and olive oil. Proper management of all these processes ensures quality.”
“Processing stages are as important as production”
Hurşit Nallı, President of the Bademli Agricultural Development Cooperative, emphasized that proper orchard care alone is no longer sufficient: “Good care in the field is not enough; processing stages are just as important as production. To improve quality in olive oil, the entire chain must be managed correctly.”
“This model should set an example for Türkiye”
The panel titled “Value Chain in Milk and Cheese Production” was moderated by Prof. Dr. Harun Raşit Uysal from Ege University. Uysal highlighted the importance of İzmir Metropolitan Municipality’s support for producer cooperatives, stating that it is critical not only economically but also for food safety: “Milk distribution projects implemented in İzmir for years through cooperation between the municipality and cooperatives have strengthened producers and increased access to safe and healthy food. This is a sound model and should serve as an example for the entire country.”
“The basis of quality products is quality raw materials”
Assoc. Prof. Dr. Aslı Akpınar emphasized that the value chain begins at the farm and that quality products are based on quality raw materials.
“Without producers, there can be no consumers”
Fatih Karataş, Deputy General Manager of Tire Milk Cooperative, stressed that the value chain starts with producers: “Without producers, we cannot talk about consumers. Planned production and proper process management are essential. The model developed in İzmir is an important example for Türkiye; when municipalities support cooperatives, producers, cooperatives, and local governments align on the same goal, and this creates real impact in the field.” He also noted that market structures established by municipalities and cooperatives enable products to reach consumers directly, benefiting both sides.
“The value chain must be handled holistically”
Hüseyin Önel, Production Manager at Pınar Süt, stated that they approach the value chain in milk and dairy products holistically, from supply and logistics to processing, packaging, and distribution. He added that sustainability, digitalization, and value-added products are shaping the future of the sector, noting increasing demand for functional and high-protein products.
From vineyard to bottle: the journey of quality
Another session titled “From Vineyard to Bottle: Terroir, Technology and Trends,” moderated by Prof. Dr. Ahmet Altındişli, highlighted that the foundation of quality wine begins in the vineyard and emphasized the importance of terroir. Speakers noted the importance of preserving Türkiye’s rich grape diversity, the impact of climate conditions on production, and the role of food technology in ensuring quality throughout the process from grape to wine.
Aegean flavors meet visitors at the Culinary Workshop
The Culinary Workshop organized within the fair introduces visitors to the authentic flavors of Aegean cuisine. Moderated by renowned Turkish chef Özlem Mekik, the workshop features expert chefs sharing their special recipes. Executive Chef İlhami Dinç of DoubleTree by Hilton, along with Assoc. Prof. Dr. Turgay Bucak and his students from Dokuz Eylül University, interpreted the rich plant diversity of the Aegean through a creative recipe. The dish prepared at the workshop, “Aegean herbs blend with green almonds and honey,” stood out as a special presentation reflecting the region’s natural and culinary heritage and received great appreciation from participants.