Akhisar Domat Olive

Akhisar Domat Olive is a green table olive variety derived from the Olea europaea L. species. This olive is cultivated in the Akhisar district of Manisa Province in Türkiye and its surrounding districts. It has been officially registered under the Industrial Property Law No. 6769 as a “Place Name” and has been protected under geographical indication since 4 November 2010.

Product Description and Distinctive Characteristics

The Akhisar Domat Olive is distinguished by its large fruit structure and prominent cylindrical shape. Fruits harvested at the green maturity stage are processed for table use. The fruit is symmetrical with an average length of 26.70 mm, width of 19.48 mm, and a length-to-width ratio of 1.37. The flesh ratio is 83.76%, oil content is 20.57%, and moisture content is 55.89%. The mature fruit color is a glossy dark burgundy, while the flesh is whitish cream. The seed is cylindrical and constitutes 16.24% of the fruit.

The olive tree is characterized by a broad canopy and a strong trunk. Its leaves are very long and narrow with an elliptical shape; the upper surface is dark green while the lower surface is gray-green. The average leaf length is 68.53 mm and the width is 12.20 mm.

Akhisar Domat Olive (Encyclopedia of Turkish Tourism)

Production Method

Establishment and Planting:

Before establishing an olive grove, deep soil preparation and, if necessary, leveling and drainage are carried out. Due to its large canopy structure, the Domat variety is planted at wide spacing such as 6x8 m or 7x7 m. Planting holes of 80x80 cm are dug and seedlings are fertilized according to soil analysis results.

Maintenance:

• After planting, seedlings are watered and surrounding weeds are removed.
• Soil crusting in the basin is broken up by hoeing.
• Annual inspections are conducted for diseases and pests.
• Fertilization is carried out using nitrogen-based fertilizers.
• Seedlings undergo shaping pruning from the second or third year onwards.

Harvesting and Processing:

Harvesting is done manually and olives are collected in crates. Depending on the processing method, the product is prepared as scratched, cracked, stuffed, sliced, or natural. Fermentation brine contains 0.5–7% salt and 0.065–1.2% acidity. Packaging brine is prepared with drinking water, table salt, lactic acid, vinegar, and olive oil as additives.

Processing Stages:

• Removal of bitterness (using alkali and salt)
• Washing and souring
• Salting and sizing
• For stuffed varieties: pitting and addition of stuffing material
• Pasteurization and packaging
• Labeling and boxing

All processes are carried out in accordance with the Turkish Food Codex Table Olive Notice.

Geographical Boundary and Monitoring

Geographical Boundary:

Akhisar district of Manisa Province and surrounding districts (Gölmarmara, Salihli, Turgutlu, Saruhanlı, Kırkağaç).

Monitoring:

Monitoring is conducted by a commission composed of representatives from:

• Akhisar District Directorate of Agriculture,
• Olive Research Station Directorate,
• Akhisar Chamber of Commerce and Industry.

The commission conducts inspections at least once annually during the harvest season (October–November) and convenes urgently if needed or in case of complaints. Physical and chemical properties are verified, with laboratory analyses performed when necessary.