However, the case is to the contrary in the Marmara region, which is an area of transition between the Black Sea and the Mediterranean: 90% for edible and 10% for oil. While 40 percent of the total edible olive production of Turkey is achieved in this region, cured black olive is emphasised in the processing of edible olive. 

In the Mediterranean region, olive growing is carried out in the zone between the Taurus Muntains and the coast up to an altitude of 850 meters. Of the olive production in which Hatay (Antakya), İçel, Adana and Antalya take the lead, 68% is evaluated for oil extraction and 32% for table. Plantation of saplings of the cold-resistant Ayvalık variety with a high “want of cooling” is also spreading at villages at higher altitudes. Due to the fact that edible olive growing particularly brings more revenue, recently… As the Gemlik variety is a “coastal variety”, it is hardly resistant to cold.

Therefore, while the saplings of Gemlik variety are planted, saplings of Ayvalık variety are also planted in between for their “pollens”. Pollens of the Ayvalık variety pollinate the blossoms of the Gemlik variety, thus making its fruits more resistant to cold.

In the Southeastern Anatolia region, olive growing is carried out in those parts of Gaziantep, Kilis, Şanlıurfa, Kahramanmaraş and Mardin which are under the effect of the Mediterranean climate. Of the olive production in the region, 86% is for oil extraction and 14% for table. Within the scope of olive growing improvement works, Ayvalık and Gemlik varieties have just started to be distributed to growers from the regional nurseries. Particularly in Adıyaman and Kilis, it is observed that the number of saplings planted in the recent years has exceeded the number of reproductive trees. 
In the Black Sea region, edible olives are grown usually for self-consumption purposes in the limited coastal strip and in the secluded river valleys (Artvin) with the Mediterranean microclimates which are protected against the noretherly winds in

Distribution of olive varieties by regions is as follows:

Aegean
Ayvalık (Edremit, Ayvalık, Gömeç, Burhaniye), Memecik (Aydın and Muğla), Domat (Akhisar), Uslu (Akhisar, Kemalpaşa, Yatağan), Erkence (İzmir), Çakır (İzmir), İzmir edible olive, Çekişte (Ödemiş, Torbalı, Nazilli), Çilli (Kemalpaşa), Kiraz (Akhisar), Memecik (Muğla, İzmir, Aydın, Manisa, Denizli as well as Antalya, Sinop, Kastamonu – also called Yağlık and available in Kahramanmaraş), Memeli (Menemen, Turgutlu) are the most widespread varieties. Such rare varieties as Akzeytin (İzmir Çekişte), Aşı Yeli, Dilmit, Eşek Olive (Girit Ulağı), Hurma Karaca (Urla), Hurma Karaca (Aydın), Kara Yaprak, Taşarası (Bozdoğan), Elma, Kuru Gülümbe, Karşıyaka Güzeli, Yerli Yağlık (Milas) are also seen.

Marmara
Gemlik or Tirilye variety is the most widespread one. Of the regional olive groves, 75-80% consists of this variety (Gemlik, Erdek, Mudanya, Edincik, Tirilye), Edincik Su (Bursa, Yalova, Kocaeli), Beyaz Yağlık, Eşek Zeytini, Şam ve Siyah Salamuralık.

Mediterranean
Halhalı (Mardin, Hatay, Gaziantep, Adana), Sarı Haşebi, Karamani, Saurani (Hatay, Altınözü), Tavşan Yüreği (Muğla, Antalya), Büyük Topak Ulak (İçel, Tarsus), Küçük Topak Ulak, Girit Ulak (İçel, Tarsus), Sarı Ulak (İçel, Adana, Kozan), Sayfi, etc. as well as Gemlik and Ayvalık varieties have just started to be commonly planted in the region.

Southeastern Anatolia
EEğriburun (Nizip, Halfeti), Kalembezi (Kilis, Nizip), Küqan Çelebi (Gaziantep), Kilis, Kahramanmaraş, Şanlıurfa, Mardin), Nizip Yağlık, Yağ Çelebi (Nizip, Kilis).
Beside such varieties, Belluti, Halhalı Çelebi, Yağlık Çelebi, Yağlık Sarı, Yuvarlak Çelebi, Yuvarlak Halhalı, Yün Çelebi and Boncuk.

Black Sea
Otur, Sati, Buttko Yağlık, Görvele, (Artvin), Samsun Yerli (Samsun, Sinop, Zonguldak), Pastos (Trabzon, Zonguldak), İstrangili, Marantelli, Trabzon Yağlık (Trabzon), Zonguldak yerli yuvarlak, Kastamonu Yağlık.