Ottoman cuisine left a lasting legacy not only through its flavors but also through its rich cultural heritage. Stretching from the grand tables of the palace to the humble cauldrons of the common folk, olive oil held an essential place in this diverse culinary landscape. Today, when we think of “olive oil dishes,” the Aegean and Mediterranean regions often come to mind. However, during the Ottoman era, olive oil was not limited to these areas—it played a role in many aspects of daily life and cuisine across the empire. So how exactly was olive oil used in the Ottoman kitchen? And how did it spread from the imperial palace to everyday homes? Let’s trace the journey of olive oil on the Ottoman culinary map.

 

 

The Role of Olive Oil in Ottoman Cuisine

The Ottoman Empire spanned three continents and included a wide variety of climates and agricultural regions. Olive trees thrived particularly in Western Anatolia, Thrace, the Balkans, and the Eastern Mediterranean. The oil extracted from these trees was used both in cooking and in daily life.

While the palace cuisine was marked by carefully selected ingredients, the tables of the common people also showcased remarkable diversity. Olive oil served multiple purposes:

• In elaborately prepared dishes of the palace kitchen
• In everyday meals of the people, both cooked and raw
• As a key element in the Ottoman approach to health and hygiene

Olive oil was used in a wide range of dishes—from rice, bulgur, vegetables, and seafood to pastries and baked goods. Over time, it secured a solid place in the culinary traditions of the empire, reflecting the richness and depth of Ottoman food culture.

 

Olive Oil Dishes in the Ottoman Palace Cuisine

The Matbah-ı Amire, or the Imperial Kitchen of Topkapı Palace, was where the most distinguished dishes of the Ottoman Empire were prepared. Meals cooked here were served to the sultan and high-ranking officials of the court. While clarified butter was often the preferred fat in palace cooking, especially during the warm summer months, lighter, refreshing, and refined dishes made with olive oil also graced the royal tables.

 

The Palace’s Favorite Olive Oil Dishes

• Artichokes in Olive Oil : In Ottoman cuisine, artichokes were considered a healing vegetable and were often prepared with olive oil.
• Beans in Olive Oil : A staple today, this beloved bean dish was also cooked in the palace kitchen, especially during summer, using olive oil instead of heavier fats.
• Braised Eggplant in Olive Oil : Eggplant was a staple on Ottoman tables, and when cooked with olive oil, it stood out for its lightness.
• Stuffed Cabbage and Grape Leaves : These delicately prepared dishes were generously cooked with olive oil and served to esteemed guests of the court. 

The olive oil used in these palace dishes was of the highest quality, often sourced specially from regions like the Aegean coast and Crete, where the finest olives were cultivated.

 

Olive Oil in the Cuisine of the People

In contrast to the palace, the use of olive oil in the kitchens of ordinary people followed a different path. While some ingredients used in the palace were too luxurious for the general population, olive oil remained a more accessible kitchen staple for communities in the Aegean and Mediterranean regions.

In major cities like Istanbul, Bursa, and Edirne, animal fats such as butter and tallow were more common in daily cooking. However, in areas such as İzmir, Manisa, Aydın, Crete, and Rhodes, olive oil was indispensable and formed the foundation of the local culinary culture.

 

 

The Use of Olive Oil in Ottoman Folk Cuisine

• In Vegetable Dishes: Olive oil was a staple in cooking vegetables such as green beans, zucchini, and celery, imparting a distinctive flavor to these dishes.
• In Legumes: Lentils, chickpeas, and beans were prepared with butter during winter months for heartiness, while in summer, olive oil was favored for a lighter touch.
• In Fish and Seafood: Fish consumption was widespread in the Ottoman Empire, and many fish recipes prominently featured olive oil, enhancing their freshness and flavor.
• In Bread and Breakfast: A tradition that continues today, dipping bread into olive oil was a common breakfast practice, cherished for its simplicity and taste.

 

In folk cuisine, olive oil was preferred for its practicality and versatility in everyday meals, especially compared to the more elaborate dishes of palace kitchens. During the summer, olive oil-based dishes were favored as a refreshing alternative to heavier fats, offering both nourishment and lightness.

 

Olive Oil and the Ottoman Trade Networks

The Ottoman Empire not only used olive oil domestically—especially from its Mediterranean, Aegean, and Black Sea coasts—but also exported it to Europe and the Middle East.

• Aegean Region & the Island of Lesbos: These areas were key centers of olive oil production during the Ottoman period.
• Port of İzmir: Played a crucial role in exporting olive oil to Europe and other Ottoman provinces.
• Aleppo, Damascus & Jerusalem: Olive oil was shipped from İzmir to supply the eastern provinces of the empire.

The presence of olive oil in Ottoman cuisine was not merely a culinary tradition but also a reflection of the empire’s robust trade networks, which shaped a rich cultural heritage.

 

The Lasting Legacy of Ottoman Olive Oil Culture

From the Ottoman era to modern times, olive oil-based dishes remain an essential part of Turkish cuisine.

• Recipes brought by Cretan and other Ottoman immigrants continue to shape the foundation of Aegean cuisine.
• Traces of the elegant palace dishes still live on in today’s meyhane (tavern) culture and special occasion dining.
• The use of olive oil is gaining renewed significance as a way to preserve traditional flavors and culinary heritage.

Today, when we dip a piece of bread into olive oil or savor a plate of stuffed grape leaves, we’re tasting a legacy passed down from the Ottoman kitchen. Olive oil was more than an ingredient—it was a symbol of culture, tradition, and abundance on Ottoman tables.