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Antalya Rabbit Heart Olive is a local variety of Olea europaea L. cultivated within the boundaries of Antalya Province in Türkiye. Distinguished by its heart-shaped fruit and kernel structure, this olive is particularly valued as a green table olive. Its firm flesh, thin skin, and ability to be cured without the use of lye set it apart from other table olive varieties.
Antalya Rabbit Heart Olive (AA)
The most distinctive feature is the heart-shaped fruit and kernel. The flesh is firm and the skin thin. The firm flesh reduces damage during harvest. Additionally, this variety is self-pollinating. Due to its thin skin, it can be cured directly in brine without requiring a lye bath, unlike other green table olive varieties which typically require a lye treatment (12–14 hours). This variety can be directly cured in brine.
The Antalya Rabbit Heart Olive is the fruit of plants of the species Olea europaea L. in the Oleaceae family, propagated either by grafting or rooting cuttings. It is a local variety grown exclusively within the boundaries of Antalya Province in Türkiye, and its geographical indication was officially registered on 6 September 2018 (Registration No: 384, Application No: C2014/033). The geographical indication type is “name of origin” and is registered by the Antalya Chamber of Commerce.
The Antalya Rabbit Heart Olive tree exhibits vigorous growth with a medium size and rounded canopy. Branches are abundant and dense; the canopy height reaches approximately 5.5–6 metres. Flower shoots are grey-green in colour, with medium-length internodes and moderately hairy surfaces. Leaves are medium-sized, long and narrow, elliptic-lanceolate in shape; the upper surface is dark green and glossy, while the lower surface is grey-green. The midrib of the leaf exhibits a concave curvature. The fruit and kernel are oval, symmetrical and distinctly heart-shaped; the widest part of the fruit is oriented toward the peduncle.
Under optimal cultivation conditions, average values at the end of the green maturity stage are as follows:
The oil content ranges from 9–20.2% during the green maturity stage and reaches approximately 25% during the black maturity stage. Moisture content varies between 65–68% during the green maturity period. Fruit length averages 18.62–27.60 mm; diameter ranges from 15.03–19.32 mm. Kernel length is 13–17 mm and width is 8–10 mm. During the green maturity stage, the flesh is firm and the dry matter content is 15.3%; this decreases to 13% by the end of the period.
Vegetative growth begins between the first and middle weeks of March. Flower bud formation occurs between mid-March and mid-April. Flowering starts as early as late April and as late as mid-May. The majority of flowers fall by mid-May. The green maturity stage begins in the first week of September; fruit colour changes from yellow to pink by late September to early October. The black maturity stage lasts from early October to mid-November.
This olive variety is cultivated exclusively within the boundaries of Antalya Province. The Toros Mountains isolate the region from inland areas and provide conditions of high humidity and temperature that are not replicated elsewhere. Consequently, the same pomological and phenological characteristics are not observed outside Antalya. This geographical boundary is one of the key factors determining the large fruit size and high flesh ratio of the olive.
The production method of the Antalya Rabbit Heart Olive follows specific stages and techniques.
Planting phase begins with land preparation. Prior to establishment, deep soil tillage, leveling, terracing and drainage are completed as needed. Each tree is positioned to ensure adequate sunlight exposure. Due to its wide canopy, the recommended planting spacing is at least 8x8 metres to allow for proper tree development and fruit illumination. Planting is generally carried out between November and March, taking into account local climatic conditions; however, planting may be delayed into April due to cold weather. A planting stake measuring 1.5 metres in length with marked notches is used during planting. Holes measuring 80x80 cm are dug according to these markings, with topsoil and subsoil separated. Prior to planting, irrigation is applied to prevent root damage, and seedlings are placed upright in the holes. The surface is covered with sun-exposed soil in a mound shape. Fertilisation is applied simultaneously with planting; therefore, soil analysis must be conducted before planting.
Post-planting care involves various measures to ensure healthy seedling development. Root sprouting begins in autumn. Paste is applied to wounds and pruning cuts to protect the seedlings. Regular irrigation is essential during the first years to prevent root desiccation. Weeds around the seedlings are removed; if a crust forms on the soil surface, hoeing is performed. Annual pest and disease inspections are conducted and appropriate agricultural interventions are applied as needed. Training and shaping of the trees begin from the second or third year. This variety typically begins fruiting within two years at the latest. Harvesting is done manually and the harvested olives are placed in crates.
Table olive preparation begins with sorting the hand-harvested fruits. Larger fruits are selected for brine curing and washed. The use of vinegar during washing is recommended to remove surface microorganisms. Selected olives are placed in brine solution either whole or with superficial incisions for curing.
Brine solution is prepared using drinking water, rock or sea salt (8%) and lemon juice (4%). Depending on water quality, 5 litres of apple cider vinegar may be added per 100 litres of water to reduce bacterial content. Curing duration varies between 20 and 45 days depending on whether the olives are whole or incised. If curing is performed in tanks, weights equal to 1.5 times the mass of the olives are placed on top to prevent them from floating to the surface. Weekly or every two to three days, the water at the bottom of the tank is circulated using a pump via a central pipe.
Products intended for market are transferred after curing into fresh brine prepared with the same proportions and packed in plastic, glass or tin containers in compliance with the Turkish Food Codex. The pH value and salt content of these products must conform to the standards specified in the Table Olive Regulation.
Compliance controls for the production of Antalya Rabbit Heart Olive as a green table olive are conducted under the coordination of the Antalya Chamber of Commerce. The inspection team consists of three experts: one from the Antalya Directorate of Food, Agriculture and Livestock, one from the Western Mediterranean Agricultural Research Institute Directorate, and one from the Antalya Chamber of Commerce.
Inspections are carried out once annually during the harvest season (September and October). Samples are collected scientifically from within the defined geographical boundaries; these samples are tested and observations are compiled into reports and submitted to the Antalya Chamber of Commerce. All inspection-related expenses are covered by the Antalya Chamber of Commerce. The Chamber sends official notices to relevant institutions at least one week in advance to convene the inspection team. Annual inspection reports are regularly submitted to the Turkish Patent and Trademark Office through the Antalya Chamber of Commerce.
Inspection criteria are based primarily on the product’s definition and its distinguishing morphological characteristics. Visual examination can confirm whether the olive is indeed an Antalya Rabbit Heart Olive; the most prominent indicator is the heart-shaped fruit and kernel. For packaged products, compliance with brining procedures is also verified. The laboratory of the Western Mediterranean Agricultural Research Institute is authorised to conduct these analyses and prepare reports. The inspection team may use the institute’s laboratory and equipment when necessary; any associated fees are paid by the Antalya Chamber of Commerce.
Inspections are not limited to the annual cycle; they may also be conducted as needed or in response to complaints. In the case of a complaint, the Antalya Chamber of Commerce sends an “urgent” notice to the relevant institutions to summon the inspection team. Legal procedures following this process are managed by the Antalya Chamber of Commerce.
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Distinguishing Characteristics
Morphological Characteristics
Pomological Characteristics
Phenological Characteristics
Geographical and Climatic Limitations
Production Method
Inspection and Control