Bayramiç Olive Oil

Bayramiç olive oil is a natural extra virgin olive oil produced exclusively from Ayvalık variety olives grown in the Bayramiç district of Çanakkale Province, using only physical processes. This product, registered under its geographical origin name, is characterized by its clear color ranging from green to yellow, high fruitiness, and a mild to medium level of pungency and bitterness. In addition to the characteristic aromas of the Ayvalık variety—such as green tomato, green apple, grass, and artichoke—it may also contain distinct aroma components derived from the region’s climate and soil structure, including ginger, pine, nectarine, and vanilla.

Geographical Boundary

Bayramiç olive oil is a natural extra virgin olive oil obtained exclusively from Ayvalık variety olives cultivated within the Bayramiç district of Çanakkale Province, Türkiye, using only physical processes. It was officially registered on 25 April 2022 under registration number 1091 as a geographical indication, with its geographical boundary defined as the Bayramiç district. All stages of production, from harvesting to packaging, are carried out exclusively within this defined geographical area.

Physical and Sensory Characteristics

Bayramiç olive oil is liquid at room temperature and has a clear appearance. Its color ranges from green to yellow. Sensory characteristics include high fruitiness, light fluidity, and mild astringency. The flavor profile is defined by a mild to medium level of bitterness and a delayed pungency sensation. The oil exhibits the characteristic sensory notes of the Ayvalık variety, such as green tomato, green apple, grass, artichoke, and fruity undertones. Additionally, due to the unique ecological and climatic conditions of the geographical boundary, aroma notes such as ginger, pine, ripe fruit, quince, floral, vanilla, fresh walnut, and nectarine can also be detected.

Aroma Components

Bayramiç olive oil is rich in six-carbon aroma compounds. These include:

• Hexanal (apple, green grass): %36.15 ± 2.73
• E-2-hexenal (bitter almond, green bitter): %26.14 ± 2.54
• Z-3-hexenal (green leaf): %6.96 ± 0.69
• 2,4-hexadienal: %3.45 ± 0.50
• Hexyl acetate (fruity): %2.68 ± 0.43
• α-zingiberene: %0.48 ± 0.15
• α-pinene: %1.51 ± 0.24

These compounds contribute to the oil’s rich profile of green notes, fruitiness, and herbal aromas.

Chemical Properties

The chemical properties of Bayramiç olive oil are as follows:

• Free acidity, expressed as oleic acid, does not exceed 0.8%.
• Peroxide value does not exceed 20 milliequivalents of active oxygen per kilogram.
• UV absorbance at 232 nanometers (K232) ranges between 80.00 and 93.00.
• UV absorbance at 270 nanometers (K270) does not exceed 2.50.

Production Conditions and Methods

Bayramiç olive oil is produced exclusively from Ayvalık variety olives. Harvesting is carried out manually, with rakes, or using machinery. The harvest time is determined by the ripeness index. Olives that have fallen to the ground, are damaged, delayed, frozen, or belong to other varieties are not permitted.

Olives are transported in clean plastic crates and processed within 48 hours. Processing begins with the separation of foreign matter from the olives using air flow or sieving, followed by washing with potable water at 30–40ºC, and then crushing to produce olive paste. This paste is kneaded in malaxers equipped with temperature control systems. The kneading process does not exceed 35ºC or 90 minutes.

Olive oil extraction may be performed using the following methods:

• Hydraulic Pressing: Separation of oil under pressure (water temperature not exceeding 30ºC)
• Sinolea/Percolation/Cold Dripping: Phase separation through surface tension
• Continuous Centrifugal Systems: Phase separation using centrifugation (two-phase or three-phase systems)

Storage and Transportation

Olive oil is stored in stainless steel or chromium-nickel coated conical tanks, protected from oxygen exposure using inert gas or floating lid systems. The product is stored without blending with other olive oils. Transportation equipment must be made of stainless steel, cleanable, and suitable for direct food contact. Tankers must be labeled with the inscription “For food use only.”

Packaging and Labeling

The packaging of the oil preferably uses lacquered tin or amber/green glass bottles. Packaging must comply with the Turkish Food Codex and be sealed hermetically after verifying the product’s weight or volume. The packaging must bear the inscription “Bayramiç Olive Oil,” the geographical indication emblem, and the relevant logo.

Ecological and Climatic Factors

The Bayramiç district is located in a high-altitude region on the northwestern slopes of the Kaz Mountains. It lies at the transition zone between the Black Sea and Mediterranean climates. It experiences lower temperatures, less rainfall, and higher relative humidity compared to southern regions. Additionally, it is influenced by cool winds originating from the North Aegean. These harsh climatic conditions induce stress in olive trees close to harvest time, promoting the development of aroma compounds. Sunlight duration and diurnal temperature variations also influence the formation of these compounds.

Bayramiç has alluvial soils deposited by the Karamenderes River. Rivers and water sources fed by the Kaz Mountains provide irrigation water rich in minerals. The high nutrient content of the soil and water directly influences the aroma profile of the product.

Monitoring and Control

Monitoring of Bayramiç olive oil is conducted by a four-member control body composed of representatives from the Bayramiç Agricultural and Forestry Directorate, Çanakkale Chamber of Commerce, and Çanakkale Onsekiz Mart University, coordinated by the Bayramiç Chamber of Agriculture. Inspections are carried out at least once annually between May and July, and may be conducted at any time if deemed necessary or upon complaint. Inspections verify compliance with the geographical boundary, production and packaging conditions, and conformity of sensory and chemical properties to established standards.