Akhisar Uslu Olive

Akhisar-style olive is a cultivar of olive grown in specific areas of Akhisar district and its surroundings (Gölmarmara, Salihli, Turgutlu, Saruhanlı, Kırkağaç) in Manisa Province, Türkiye, and registered under its place of origin. This product was officially registered as a geographical indication on 13 December 2012 following an application by the Akhisar Chamber of Commerce and Industry. Its registration number is 165.

Definition and Distinguishing Characteristics

Akhisar-style olive consists of fruits obtained from grafted plants of the Oleaceae family. The key distinguishing feature of this olive is that it is harvested and processed exclusively from saplings of the uslu type grown in the Akhisar region. Considered a black table olive, this variety stands out during ripening due to its glossy dark black color and superior taste qualities.

Morphological Characteristics

• Tree Structure: Exhibits vigorous growth under irrigated conditions. Characterized by a broad and large canopy, dense branching, and dense foliage. Older branches are gray, while younger branches are grayish-green.
• Leaves: Long and moderately wide elliptical shape. Upper surface is dark green and slightly glaucous; lower surface is greenish-gray. Average length is 59.60 mm and width is 12.40 mm.
• Flowers: Inflorescence length ranges from 24 to 34 mm; average number of flowers per inflorescence is 11.

Fruit Characteristics

• Shape and Size: Oval in shape, asymmetric along the longitudinal axis and symmetric across the transverse axis. The widest point is near the middle. The fruit apex is rounded and lacks a nipple.
• Color and Texture: Green fruit is bright green and contains prominent white lenticels. Mature fruit is glossy dark black; flesh is cream-colored and soft.
• Physical Values: Average weight of 100 fruits is 353.40 g and volume is 340 cm³. Average number of fruits per kilogram is 283. Flesh content is 85.17%, oil content is 21.50%, and moisture content is 60.61%.
• Pit: Long oval shape with a pointed tip resembling a needle. Easily separable from the flesh. Average weight of 100 pits is 52.40 g.

Physiological Characteristics

• Growth and Yield: Exhibits vigorous growth under irrigation and fertilization. Yield is moderate relative to canopy volume. Produces consistent yields under proper management conditions.
• Phenological Stages:
• • Flowering: 12 May–4 June
  • Fruit set: 25 May–9 June
  • Green ripening: Late August–early September
  • Black ripening: 1–30 November

Production and Processing

In olive groves, planting distances are set at 6×8 m or 7×7 m. Saplings are planted between November and April; in colder climates, this period may be shifted to March–April. Post-planting management includes irrigation, weed control, fertilization, and disease control. Harvesting is done manually and olives are collected in crates.

The processing method varies depending on the product type. For black natural and confit olives, operations such as oxidation, alkaline treatment, brining, and pasteurization are applied. For Kalamata-type products, additional steps such as scoring, slicing, and pitting are included. Packaging is done in glass, plastic, or tin containers; brine content must comply with the Turkish Food Codex.

Sensory and Chemical Characteristics

• Products must be free from rot, foreign tastes, and odors; they must be sound and possess a characteristic flavor.
• Brine in packaging must be clear, completely cover the product, and fill the container to at least 98% capacity.
• Chemical values: Salt (NaCl) content ranges from 0.5% to 7%; pH ranges from 4 to 8.

Sensitivity to Pests and Diseases

Due to its soft wood structure, the tree is susceptible to pests such as olive branch cancer and zeuzera. It is sensitive to cold; harvesting is recommended before early frosts in affected areas. Due to its soft flesh, care must be taken during harvesting and processing to avoid damage.

Monitoring and Use of Geographical Indication

Producers wishing to use the geographical indication for Akhisar-style olive must apply to the Akhisar Chamber of Commerce and Industry. The product must be derived exclusively from olives grown within the defined geographical boundaries. Monitoring is carried out by a three-member commission of experts in olive cultivation. The commission convenes during the harvest season and, when necessary, on an emergency basis to perform physical and chemical conformity checks.