ICH Courier

he olive tree and its fruit are not merely an agricultural crop or a source of nourishment, but also hold profound symbolic meanings for humanity and deep cultural significance. Today, the image of a dove carrying an olive branch is widely recognized as a universal symbol of peace.

Beyond its symbolic value, olive cultivation is not merely an agricultural practice but also a considerable element of living heritage.
Although olives are cultivated in various regions around the

world, their natural habitat is the Mediterranean Basin.

The same is true for Türkiye, where the western and southern parts of Anatolia, bordering the Mediterranean Sea, serve as the tree’s primary natural habitat. Extensive olive groves can be found in these regions, as well as in some parts of Southeast Anatolia and the Black Sea Region, where climate conditions also support olive cultivation. These regions are prominent producers of table olives, olive oil, and various olive-based by- products such as soap, cologne, and prayer beads. Moreover, olive oil is traditionally used in folk medicine for its healing and restorative properties.
People in Anatolia have benefited from the remarkable fruit of the olive for thousands of years. This long history has given rise to rich bodies of traditional knowledge, practices,

A traditional Turkish breakfast with table olive types© Ministry of Culture and Tourism (Photographer Yılmaz ULUS)

and cultural events related to olive cultivation, which have been passed down through generations. As a living heritage element, traditional olive cultivation encompasses centuries-old techniques and methods shaped through human interaction with nature.
This valuable cultural heritage was inscribed on the UNESCO List of Intangible Cultural Heritage in Need of Urgent Safeguarding, under the name of ‘Traditional Knowledge, Methods and Practices Concerning Olive Cultivation’ by Türkiye in 2023. Traditional olive cultivation means grafting, pruning, fertilizing wild olive trees, harvesting, preserving table olives, and extracting olive oil using traditional methods such as stone mills. Small farmers in rural areas are the primary practitioners of the tradition. Festivals related to the harvest season are important social occasions around the element, which strengthen the bonds and solidarity among the concerned communities.
In this tradition, the knowledge of local olive varieties is essential for grafting wild olive trees and planting new saplings suited to local climate and soil conditions. Harvesting is generally carried out cooperatively by relatives, neighbouring families, and/or local communities. Natural fertilisers are prepared as needed for specific olive species. Since traditional knowledge, methods, and practices of caring for olive trees, harvesting olives, pickling table olives, and extracting olive oil complement each other, even though each step is a different process, they actually form an integral part of traditional olive cultivation.
While modern and traditional olive cultivation are sometimes difficult to distinguish, significant differences remain. Traditional cultivation relies on small local farmers, as practitioners, who work primarily with wild olive varieties native to their region. Their methods of planting, grafting, pruning, fertilizing, and harvesting are based on inherited knowledge and nature-oriented practices. For example, grafting is performed in accordance with the folk calendar, before the trees bloom. Olives harvested for oil are typically picked after the first autumn rain in October, while table olives are picked by hand before January. Rituals, social practices, and

Table olives, olive oil and olive soap produced through traditional methods. © Ministry of Culture and Tourism (Photographer Yurdagül KAPLAN)

festivities marking the beginning or end of the harvest season further enrich this heritage.
Beyond cultural value, traditional olive cultivation contributes to the United Nations Sustainable Development Goals (SDGs). Olive cultivation landscapes are diverse natural ecosystems supporting numerous plant and animal species. Strengthening their economic viability through branding, marketing, and support for nature-friendly production helps sustain both the ecosystem and the millennia-old cultivation traditions.
Traditional olive cultivation is also inherently compatible with climate change mitigation and adaptation. For example, inherited techniques such as digging small berms beneath each olive tree help retain rainwater, allowing trees to store water during periods of low rainfall. Such simple traditional practices offer practical and effective ecological solutions. Another essential aspect is that each olive species thrives best in its natural habitat. On the other hand, introducing non- native species often requires irrigation, fertilizers, and chemical pesticides—practices that can harm both the environment and the economic sustainability of local communities. In contrast, local olive varieties are naturally adapted to regional droughts and diseases. They are most productive in their native landscapes, requiring minimal external inputs. This creates a sustainable economy and a healthy ecosystem, ensuring both higher long-term productivity and reduced environmental impact.
When traditional olive cultivation is practised, the local ecosystem is sustained through a holistic approach. Its nature- oriented methods avoid harmful chemicals, reduce production costs, and generate lower carbon emissions. Local varieties have survived for centuries thanks to their resilience to droughts, floods, and other environmental challenges. Furthermore, successful traditional practices serve as valuable examples for farmers beyond the immediate region. The olive tree’s remarkable adaptation to climate conditions in Anatolia over thousands of years has earned it the enduring name of the ‘immortal tree.’ ICH