Burhaniye Olive Oil

Burhaniye olive oil is a natural extra virgin olive oil produced from Ayvalık variety olives grown in the Burhaniye and Gömeç districts of Türkiye’s Balıkesir province, registered under its geographical origin name. An application for registration was submitted on 25 January 2019 under Law No. 6769 on Industrial Property, and it was officially registered by the Turkish Patent and Trademark Office on 11 August 2020. The Burhaniye Chamber of Commerce is the entity that obtained the registration.

Geographical Boundary and Ecological Characteristics

The production area of Burhaniye olive oil encompasses a region bounded by the Madra Mountains to the east, the Aegean Sea to the west, from Mayatepe to Kerem Köyü in the south, and from Dutluca Köyü to Çoruk Köyü in the north. Approximately 75 percent of the agricultural land in Burhaniye, covering 431 km², and in Gömeç, covering 223 km², is planted with Ayvalık variety olive groves. The region exhibits climatic conditions suitable for olive cultivation, characterized by clay-loam and loamy soil structure, slightly alkaline to neutral pH values (6.48–7.80), annual humidity of 58 percent, and an average rainfall of approximately 640 mm, classifying it as a “dry subtropical” climate.

Historical Background

Archaeological excavations at the ancient city of Adramytteion in Burhaniye have demonstrated that olive cultivation in the region has a history of at least 2,000 years. This historical continuity underscores the region’s deep-rooted tradition in olive oil production.

Product Characteristics

Burhaniye olive oil is produced exclusively from Ayvalık variety olives. These olives have an average fruit weight of 3.6 grams and an oil content ranging between 18 and 24 percent. This variety, suitable for both table use and oil production, features cylindrical, medium-sized fruits. The free fatty acid content of the oil ranges from 0.3 to 0.8 percent, and it possesses a distinctive pleasant aroma.

Its sensory profile is characterized by notable levels of fruitiness (≥1.5), bitterness (≥1.0), and pungency (≥1.5). During early harvest, these values are higher: fruitiness reaches ≥2.3, bitterness ≥1.5, and pungency ≥2.5. During ripe harvest, these values are lower. The color is green-yellow during early harvest and golden-yellow during ripe harvest.

Burhaniye olive oil is rich in aromatic compounds, containing volatile components such as aldehydes (2–75 ppm), ketones (0.2–14 ppm), and terpenes (0.18–139 ppm). The total aromatic compound content varies between 7 and 360 ppm.

Production Method

Olives are harvested without contact with the ground and transported on the same day to the pressing facility in plastic crates. After being washed with clean water, the olives are crushed and ground into paste, which is then malaxed at a temperature not exceeding 27 °C. The olive oil is separated by decantation, further purified by a second centrifugation, and filtered. The product is packaged in dark glass bottles; those not immediately marketed are stored in stainless steel tanks at temperatures between 14 and 18 °C. Each package bears the Burhaniye Olive Oil logo and the geographical origin emblem.

Monitoring

The monitoring process is coordinated by the Burhaniye Chamber of Commerce. The monitoring authority consists of representatives from local agricultural directorates, producer associations, and the Bornova Olive Research Institute. Physical, chemical, and sensory analyses are conducted in accredited laboratories. Sensory panels are composed of experts recognized by the International Olive Council. Monitoring inspections are carried out annually according to a planned schedule; emergency inspections may be conducted in exceptional circumstances.