Olive Oil — Export quantity in Türkiye

Türkiye: Olive Oil — Export quantity was 164 1000 t in 2023. ◆ Volatile

Latest (2023)
164 1000 t
Change on year
up 59.2%
World rank
6th
of 138 countries
All-time high
164 1000 t
in 2023
All-time low
14 1000 t
in 2011
Years of data
14
2010–2023

Olive Oil — Export quantity in Türkiye, 2010–2023

0501001502010201620232010: 20 1000 t2011: 14 1000 t2012: 26 1000 t2013: 97 1000 t2014: 24 1000 t2015: 14 1000 t2016: 19 1000 t2017: 54 1000 t2018: 75 1000 t2019: 60 1000 t2020: 60 1000 t2021: 61 1000 t2022: 103 1000 t2023: 164 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for olive oil — export quantity in Türkiye is 164 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 59.2% on the previous year and up 69.1% over ten years.

Over the whole period, olive oil — export quantity in Türkiye peaked at 164 1000 t in 2023 and was at its lowest, 14 1000 t, in 2011.

That places Türkiye 6th out of 138 countries with data for 2023, putting it in the top 10%.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 40.3 1000 t 14 1000 t 97 1000 t 10
2020s 97 1000 t 60 1000 t 164 1000 t 4

Countries ranked near Türkiye

  1. 3 Greece 241 1000 t compare
  2. 4 Portugal 212 1000 t compare
  3. 5 Tunisia 171 1000 t compare
  4. 7 Syrian Arab Republic 83 1000 t compare
  5. 8 Argentina 37 1000 t compare
  6. 9 Chile 18 1000 t compare

See the full ranking of 169 places →

More agriculture & rural data for Türkiye

All data for Türkiye →

Frequently asked questions

What is olive oil — export quantity in Türkiye?
Olive oil — export quantity in Türkiye was 164 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest olive oil — export quantity recorded in Türkiye?
The highest recorded value was 164 1000 t in 2023.
What is the lowest olive oil — export quantity recorded in Türkiye?
The lowest recorded value was 14 1000 t in 2011.
How does Türkiye rank for olive oil — export quantity?
Türkiye ranks 6th out of 138 countries with data for 2023.
Is olive oil — export quantity rising or falling in Türkiye?
Over the last ten years it is up 69.1%. The long-run trend across the full record is volatile.
Where does this Türkiye data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — Export quantity. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Olive Oil — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
169 places, 2,145 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.