This article was automatically translated from the original Turkish version.
Akhisar-style olive oil is a natural extra virgin olive oil produced in specific districts of Akhisar and its surroundings in Manisa Province, Türkiye (Gölmarmara, Salihli, Turgutlu, Saruhanlı, Kırkağaç), and officially registered with a geographical indication mark. This product was registered on 28 March 2022 under Law No. 6769 on Industrial Property and is protected under geographical indication by the Akhisar Chamber of Commerce and Industry.
Akhisar-style olive oil is produced exclusively using Akhisar-style olive cultivated within the same geographical boundaries and registered as a geographical indication under number 165. The product’s reputation has been shaped through its historical and production-related ties to this region. All production stages must be carried out within the defined geographical boundaries.
Akhisar-style olive oil is defined by the following distinctive chemical properties:
These values are fundamental parameters that determine the purity and characteristic structure of the product.
Akhisar-style olive oil is produced exclusively using the registered Akhisar-style olive cultivated within the defined geographical boundaries. The production process is conducted in accordance with technical precision and hygiene standards. Harvested olives are first washed with purified water to remove foreign matter. They are then crushed in milling machines with water added at a maximum temperature of 26 °C. Following this, the olives are transformed into paste in stainless steel tanks. The consistency and oil yield of the paste are optimized through temperature control; the olive paste is heated to a maximum of 26 °C and maintained at this temperature.
The resulting paste is centrifuged at 3000 revolutions per minute to separate the olive oil from the pomace. The separated oil undergoes a second centrifugation to remove residual water. The purified oil is stored in food-grade stainless steel or plastic tanks kept in environments protected from direct sunlight and maintained at 18–22 °C. Care is taken to ensure that no odors capable of adversely affecting the product’s quality are present in the storage area.
After filtration using a soil-based method to remove sediment, the olive oil is bottled in glass or tin containers. Products not immediately released to market are stored in suitable tanks at 20 °C. Prior to market release, the oil undergoes a final paper filtration to completely remove any remaining sediment. In the final stage, the olive oil, after measurement and verification, is filled into containers and sealed airtight.
Packaging for the product must bear the inscription “Akhisar Uslu Zeytinyağı” and the official geographical indication emblem. The logo must be used at a minimum size of 3x3 cm and must occupy at least two-thirds of the area of the company’s brand mark. Where space on the packaging does not permit, these marks must be visibly displayed at the production facility.
Monitoring of the product is carried out by a minimum four-member oversight body coordinated by the Akhisar Chamber of Commerce and Industry, with participation of experts from the Akhisar Commercial Exchange, the Akhisar Provincial Directorate of Agriculture and Forestry, and the Bornova Olive Research Institute. Inspections are conducted at least once annually (during January–March) and additionally upon complaint.
The inspection criteria are as follows:
Samples are coded in a manner that obscures the identity of the producer prior to analysis. Inspection costs are covered by the Akhisar Chamber of Commerce and Industry and are recoverable from the sample provider.
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Origin and Geographical Link
Physical and Chemical Properties
Production Process
Packaging and Labeling
Monitoring Mechanism
