Altınözü olive oil is an extra virgin olive oil produced within the borders of Altınözü district in Hatay province, Türkiye. It was registered as a designation of origin by the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu) on October 18, 2023. The product is obtained through a blend of halhalı (Hatay), Saurani, Sarı Haşebi, and Karamani olive varieties.
Distinctive Features
Altınözü olive oil is clear at room temperature and displays a color spectrum ranging from yellow to green. It exhibits medium levels of fruitiness, bitterness, and pungency. Its physicochemical characteristics and its composition of fatty acids, pigments, tocopherols, and phenolic compounds fall within the following ranges:
- Free fatty acids: 0.49–0.94%
- Peroxide value: 1.8–7.6 meq active O₂/kg oil
- Oleic acid content: 66.3–74.0%
- Chlorophylls: 5.2–18.7 mg/kg
- α-Tocopherol: 51.6–387.4 mg/kg
- Phenolic compounds (e.g., 3,4-DHPEA): 2.10–75.10 mg/kg
- Median fruitiness: 3.1
- Median bitterness: 3.0
- Median pungency: 3.0
The sensory and chemical properties of Altınözü olive oil are closely tied to its defined geographical origin.
Production Method
The production process of Altınözü olive oil consists of the following stages:
- Harvesting: Conducted manually or with mechanical assistance from early November to late December.
- Cleaning and Washing: Performed using water heated to 30–40°C.
- Crushing: Carried out using metal hammer crushers.
- Malaxation: Takes 30–40 minutes at temperatures not exceeding 30°C.
- Oil Extraction and Separation of Vegetation Water: Accomplished with horizontal centrifuges.
- Filtration: Performed using cotton filters.
- Storage: Conducted in stainless steel tanks under nitrogen gas, at temperatures below 15°C.
- Packaging: Bottled in food-grade containers and labeled in compliance with the Turkish Food Codex.
Geographical Boundary Requirements
All olives used in the production of Altınözü olive oil must be cultivated within the Altınözü district. Additionally, the entire production process—including harvesting, processing, and packaging—must take place within this defined geographical boundary. This ensures the preservation of traditional know-how and the unique characteristics attributed to the product.
Inspection and Control
Inspection procedures for Altınözü olive oil are coordinated by the District Governorship of Altınözü. The inspection authority comprises representatives from:
- District Governorship of Altınözü
- Altınözü District Directorate of Agriculture and Forestry
- Department of Food Engineering, Hatay Mustafa Kemal University
- Altınözü Chamber of Agriculture
- Relevant cooperative representatives
At least one routine inspection is conducted annually. Additional inspections may be carried out when necessary or upon complaints. The inspections evaluate:
- The use of olive varieties grown within the geographical boundary
- Compliance with the defined production method
- Proper use of the logo and designation of origin label
- Sensory and quality characteristics of the product
