OLIVE VARIETIES
AEGEAN REGION
Olive cultivation, which is the livelihood of the Aegean Region, has a long history in the region. The most important varieties of the region Ayvalık, along with Memecik, White olives, Vaccine wool, Çakır Çilli, Dilmit, Erkence, Donkey olive (Ödemiş), Cretan olive, Date coarse, Date roe, İzmir table, Black leaf, Cherry, Mammal, Stone, Rabbit heart, oil olive, local oil. Gemlik olives have also started to spread in this region.
It is also used under the names Ayvalık, Edremit, Yağlık, Midilli and Şakran. Fruits and seeds are medium in size, contain 24.7% oil and are considered to be oil. Although it is mostly used as oil for oil, when the fruit flesh turns pink, pink boots are also considered as olives.
MEMECIK
Memecik type olives are generally used for table and oil. The fruits and seeds are large and contain 28.6% oil. It is also known by names such as Taş Between, Tekir, Aşı Yeli, Gülümbe.
Its oil is dark greenish yellow, has a strong fruit odor, and has a high polyphenol value among other varieties. Polyphenol is the main molecule that gives the olive tree immortality. If olive oil is obtained from healthy olives by applying the right methods and stored well, a product rich in polyphenols can be obtained. Its contribution to the immune system, metabolic diseases and its cancer preventive effect has been proven by experiments. This substance is found not only in the fruit but also in the leaves and branches of the olive tree. As it destroys viruses, bacteria and fungi, its most striking effect is that it recognizes cancerous cells in a few milliseconds and breaks the cell wall. The fruits harvested during the green maturity period are processed according to the Spanish method and offered to foreign markets. The fruits harvested during the black maturity period are considered as black table olives.
DOMAT
Manisa’s Akhisar, Turgutlu, Saruhanlı, Izmir’s Kemalpaşa, Bornova, Selçuk, Aydın’s Söke,
Its cultivation is common in the districts of Karacasu.
The fruits are large, the seeds are medium in size, easily separated from the meat and contains 20.6% oil.
The fruits harvested during the green maturity period are flavored in various ways, then the seeds are removed and the seed cavity is filled with pepper, carrot, almond etc. and processed as “Stuffed Olives”.
DONKEY OLIVE
Donkey Olive is a variety seen in Izmir’s Ödemiş district and its vicinity and is called donkey olive because its fruits and seeds are very large. Its fruits contain 21.8% oil. Although it is considered as green table olive in the domestic market, the demand for large olives in the foreign market has increased in recent years. As the flesh is hard, it is resistant to waiting.
WHITE OLIVE
It is also known by names such as Kırma and Mameli. Izmir’s Ödemiş, Cherry, Torbalı; It grows in Aydın’s Nazilli, Sultanhisar and Yenipazar districts. Fruits are large and seeds are medium in size. It contains 26.9% oil and is generally processed as green table “Cracked Olive”.
EARLY
Early olive is the earliest ripening variety of İzmir. Its fat rate is around 25.4%. In the districts of Karaburun, Çeşme, Urla and Foça, where the humid sea winds are dominant in İzmir, the fruits of this variety lose their bitterness on the tree due to the effect of a fungus called “Phoma Oleae” and the fruits turn a brown color. It can be eaten without any flavoring. This is called “Date Olive”.
GOOD
Fruits and seeds are medium-sized and sensitive to cold. It contains 21.5% oil. As the fruits are dark black and taste good, it is considered as a table. Fruits are soft, care should be taken during harvest and transportation.
MARMARA REGION
Mudanya, Gemlik and Iznik are the most important agricultural areas of the region and their history goes back a long way. The most important variety of the region is Gemlik. The varieties available in the other region; Edincik water, White oil bowl, Çelebi (İznik), Çizmelik (Tekirdağ), Erdek oil bowl, Donkey olive (Tekirdağ), Samanlı, Damascus, Karamürsel water, Black pickling bowl.
GEMLIK
Gemlik is one of the most important varieties of Marmara Region and is considered as black table. Fruits and seeds are medium in size. Fat ratio is 29.9%. As the fruits are rich in oil, the grains other than table quality are also considered as oil.
Since its fruits are rich in oil, grains other than table quality are considered as oil.
STRAWY
This variety, which is named as sweet olive opportunity, is known as Karamürsel and İznik
grows around. Its fruits and seeds are medium in size and contain 20.8% oil. The bitterness in its fruits is very low. Considered green table in its own ecology
CELEBI
It grows in Iznik, Orhangazi, Gemlik of Bursa and Gölcük, Kocaeli of Kocaeli.
Fruits are very large, pits are small besides their size. Its fruits contain 20.8% oil. It is considered to be green table.
THE MEDITERRANEAN REGION
In this region, olives contain varieties from the Aegean and Marmara Regions as well as local varieties. The most important varieties of the region; Big Topak Ulak, Çelebi (Silifke), Elmacık, Halhalı (Hatay), Karamani, Yellow Abyssinian, Sarıulak, Saurani, Sayfi and Küçük Topakulak.
BIG TOPAK ULAK
It is cultivated in Adana’s Tarsus, Seyhan, Hatay’s İskenderun, Icel’s Anamur, Erdemli and Isparta’s Sütçüler districts. The fruits are large, the seeds are small to the size of the fruit and contain 20.2% oil. This variety, which is meaty and delicious, is generally processed as green table “Boots Olive”.
YELLOW ULAK
Fruits are medium-sized, but pits are very large. Its oil content is 18.8% and it is considered as green and black table olives. It is intensely grown in Central, Erdemli, Gülnar, Tarsus, Seyhan and Kozan Yumurtalık districts of Adana.
SAURANI
It is a variety that is densely seen in Altınözü district of Hatay and its surroundings. Fruits and seeds are small and contain 29.2% oil. It is considered to be oil because of its high oil content.
SOUTHEAST ANATOLIA REGION
The most important varieties of the region; Kilis Yağlık, Nizip Yağlık, Halhalı (Derik), Eğriburun (Nizip), and Kan Çelebi.
Other varieties of the region; Belluti, Eğriburun (Tatayn), Halhalı, Çelebi, Hamza Çelebi, Hırhalı Çelebi, Hursuki, Big Round, Pen cloth, Blue, Melkabazı, Tespih Çelebi, Yağ Çelebi, Yağlık Çelebi, Yağlık Yellow Olive, Round Çelebi, Round Anklet, Wool Çelebi It is Zoncuk.
KILIS OILY
It is the most important oil type of the Southeastern Anatolia Region. Other varieties of the region; Belluti, Eğriburun (Tatayn), Halhalı, Çelebi, Hamza Çelebi, Hırhalı Çelebi, Hursuki, Big Round, Pen cloth, Blue, Melkabazı, Tespih Çelebi, Yağ Çelebi, Yağlık Çelebi, Yağlık Yellow Olive, Round Çelebi, Round Anklet, Wool Çelebi It is Zoncuk.
It is the most important oil dish in the Southeastern Anatolia region.
Kilis is densely located in olive groves in Gaziantep, Şanlıurfa, Kahramanmaraş and Mardin provinces.
Its fruits are very small and the seeds are larger than the fruit.
The most important problem of this variety is the formation of beaded fruit.
Its fruits contain 31.8% oil.
This variety, which contains a high amount of oil, is considered to be oil.
NIZIP OIL
Trees of this variety are found in Nizip of Gaziantep, Central of Kahramanmaraş and Cizre districts of Mardin.
Its fruits contain 27.4% oil.
As in Kilis Yağlık, it is considered to be oil because it contains high fat.
HALHALI
It is an important variety of the Southeast Region.
There are such trees in the provinces of Mardin, Hatay, Gaziantep and Kahramanmaraş.
Its fruits are medium-sized, the seeds are large and contain 21.9% oil.
The fruits harvested during the green ripening period are processed in the “Cracked Olive” type.
They export the remaining olives from consumption in the region to Arab countries.
BLACK SEA REGION
Olive cultivation in the region does not have the opportunity to develop except for the microclimates in Artvin, Trabzon, Samsun and Sinop provinces.
The product obtained is used for table consumption in small family businesses.
Types of regions
Butko, Görvele, Marantelli, Patos, Sit, Sati, Samsun Brine, Samsun Red Salt, Samsun Red Salt, Sinop No.1, Sinop No.2, Sinop No.4, Sinop No.5, Sinop No.6, Trabzon is Oil.
MARENTELI
It is a common type of region in the Akçaabat district of Trabzon.
The fruit and seeds are large and mature early.
It contains the least amount of oil among the regional varieties.
It is resistant to cold.
It is considered to be oil in its region.
PATOS
It is a common type of region in and around Trabzon.
The fruits are small, the seeds are very large and contain 26.8% oil.
Fruits darken early, maturity period is long. It is generally considered as table food in its region.
SIT DOWN
It is common in Artvin and its vicinity.
The fruits are large, the seeds are medium-sized and they contain a high amount of oil.
It matures early, but the maturity period is long.
Since it is resistant to cold, it can be recommended for passage regions.
It is used for oil and table consumption.
