The term, traditional "zeytincilik" in Turkish, means traditional knowledge, methods and practices transmitted for centuries about grafting, pruning and fertilizing “delice” (wild olive tree), picking and harvesting of olive; processing such as preserving and pickling table olives and extracting olive oil.

The methods used in planting, grafting, pruning and fertilizing the olive tree and harvesting olive are based on traditional knowledge and practices concerning nature. For example; it is necessary to know the local varieties of olive trees in order to graft the "delice" and to plant new olive saplings according to the climate and soil characteristics. Grafting trees is practiced according to the folk calendar, before trees bloom; while the olives for oil are picked after the first rain observed in October, and the table olives are picked by hand before January. Not any kind of animal manure could be used in fertilization, special fertilizers should be composed according to olive species.

There are some rituals, social practices and festivals related to the beginning or end of the harvest time. Olives are picked by the cooperation of the villagers called “imece” or “örfene” for traditional practices. There are several traditional methods such as "Taş Baskı", "Çizme", "Kırma" pickling of table olives. Although there are miscellaneous traditional methods for extracting olive oil, the most used one is by traditional stone oil mills.

Since traditional knowledge, methods and practices of caring olive trees, harvesting olives, pickling table olives and extracting olive oil complement each other; even though each practice process is different, they actually form an integral part as an ICH element. The element has also an important role in keeping social and cultural identity alive for its bearers especially in the rural areas because they still produce the olive and olive oil by traditional methods which haven’t changed for centuries significantly till today. Thus, the element strengthens the sense of cultural continuity for its practitioners and they perceive element as an integral part of their cultural identity.

There are also social and cultural practices like “örfene” or “imece” (helping each other at harvest time), “başak” (leaving some olives at the harvest deliberately in the grooves for the poor people and let them pick the remaining olives), and social activities like festivals generally organized at the harvest time. For instance, the first olives of the season are picked together symbolically and contests of cooking meals with olive oil are organized. These practices and activities increase the solidarity, cooperation, and harmony in the community.

The olive tree, its leaf, and olive have deep traditional and cultural meanings. For example, olive leaf and tree symbolize “peace”, “eternity”, “wisdom” and “harmony”. There are many ancient olive trees in Türkiye. Some of them are over a thousand years old, and protected as “monumental/memorial trees”. Therefore, knowledge and skills related to element reinforce environmental sustainability efforts at local and national levels, too.

The element is registered to the National Inventory of Intangible Cultural Heritage of Türkiye from Muğla, Bursa, Gaziantep, Hatay, İzmir ve Çanakkale provinces.

Traditional Knowledge, Methods and Practices Concerning Olive Cultivation was inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2023.