Mersin and Antalya factories have started the labor-intensive way of producing olive oil, without which practically no Turkish cuisine can do without. This year's yields are an order of magnitude lower than last year due to the hot summer weather. Even the export of olives abroad has been suspended. Because of the low harvest, the wholesale purchase price of extra virgin olive oil is 180-190 TL.
The olives harvested by the workers are sifted and taken to the oil mills. There they are washed, crushed and turned into oil within 2 hours.