Burhaniye olive oil is an extra virgin olive oil produced from Ayvalık variety olives grown in the Burhaniye and Gömeç districts of Balıkesir, Türkiye. It has been registered as a protected designation of origin. The application was made on January 25, 2019, under Industrial Property Law No. 6769, and it was officially registered by the Turkish Patent and Trademark Office on August 11, 2020. The registration was carried out by the Burhaniye Chamber of Commerce.
Geographical Boundary and Ecological Characteristics
The production area of Burhaniye olive oil covers a region bordered by Madra Mountain in the east, the Aegean Sea in the west, from Mayatepe to Kerem Village in the south, and from Dutluca Village to Çoruk Village in the north. Approximately 75% of the agricultural lands in Burhaniye (431 km²) and Gömeç (223 km²) are planted with Ayvalık variety olive groves. The region features clay-loam and loamy soils, slightly basic to neutral pH values (6.48–7.80), 58% annual humidity, and roughly 640 mm annual rainfall, making it suitable for olive cultivation under a “dry subtropical” climate.
Historical Background
Archaeological excavations at the ancient city of Adramytteion in Burhaniye indicate that olive cultivation in the region has a history of at least 2,000 years, demonstrating a longstanding tradition of olive oil production.
Product Characteristics
Burhaniye olive oil is exclusively produced from Ayvalık variety olives, which have an average fruit weight of 3.6 grams and an oil content of 18–24%. This variety can be used both as table olives and for oil. The olives are cylindrical and medium-sized. The free acidity of the olive oil ranges from 0.3 to 0.8, and it has a distinctive, pleasant aroma.
Sensory characteristics include fruitiness (≥1.5), bitterness (≥1.0), and pungency (≥1.5). Early harvest values are higher: fruitiness ≥2.3, bitterness ≥1.5, pungency ≥2.5. At full ripeness, these values are lower. The color is green-yellow in early harvests and golden yellow in ripe harvests.
In terms of aromatic components, Burhaniye olive oil contains volatile compounds such as aldehydes (2–75 ppm), ketones (0.2–14 ppm), and terpenes (0.18–139 ppm), with a total aromatic content ranging from 7 to 360 ppm.
Production Method
Olives are harvested without touching the soil and transported in plastic crates to the pressing facility on the same day. After washing, olives are crushed and kneaded at a temperature not exceeding 27 °C. The oil is separated using a decanter, further purified in a second centrifuge, and filtered. The product is packaged in dark glass bottles; those not marketed are stored in stainless steel tanks at 14–18 °C. Packaging includes the Burhaniye Olive Oil logo and protected designation of origin emblem.
Inspection and Protection
The inspection process is coordinated by the Burhaniye Chamber of Commerce. The inspection authority includes representatives from local agricultural directorates, producer associations, and the Bornova Olive Research Institute. Physical, chemical, and sensory analyses are carried out in accredited laboratories. Tasting panels consist of experts recognized by the International Olive Council. Regular inspections are conducted annually, with emergency inspections possible when necessary.
