Ceyhan Olive Oil

Ceyhan olive oil is a natural extra virgin olive oil obtained by cold pressing olives grown in the Ceyhan district of Adana province at temperatures below 27°C. Harvesting typically takes place in October and November, when the olives reach their highest oil content. Only olive varieties native to the region, known for their high oil yield, are used in production. Its sensory characteristics include a fruity aroma, distinct bitterness, and a peppery sensation in the throat.

Distinctive Features

Ceyhan olive oil is produced from olives harvested during October and November, when the fruit has reached sufficient maturity. This ensures a product with high oil content and distinctive sensory qualities. Key sensory attributes include a pronounced fruity taste, perceptible bitterness, and a peppery finish. These characteristics are achieved through precise timing of the harvest and optimal pressing and processing conditions. Chemically, the free acidity level, measured as oleic acid, does not exceed 0.8%, classifying the product as “extra virgin olive oil.”

Production Process

Production is carried out through a careful combination of traditional and modern methods, comprising the following stages:

• Olive Harvesting: Harvesting is performed manually or with machinery in a manner that avoids damage to the fruit. Care is taken to prevent olives from coming into contact with the ground and to avoid bruising the skin.
• Storage and Transportation: Olives are transported in plastic crates, arranged to allow air circulation, and kept in cool, dry conditions. Pressing must be completed within 24 hours of harvest.
• Cleaning and Washing: Foreign matter is removed using air currents, sieves, or vibration. Olives are washed with water compliant with the Regulation on Water for Human Consumption. Excess water is carefully removed after washing.
• Crushing and Milling: Olives are crushed in milling machines to form olive paste.
• Kneading (Malaxation): The olive paste is gently mixed in temperature-controlled mixers at a maximum temperature of 27°C. This process must not exceed 40 minutes. Controlled addition of water may be applied if necessary.
• Extraction: Olive oil is separated from the paste using pressing, centrifugation, or selective filtration (sinolea/percolation) methods.
• Separation of Olive Water and Filtration: The oil-water mixture is separated by centrifugation based on density differences. Filtration is then applied to remove sediment and cloudiness.
• Storage and Packaging: Olive oil is stored in stainless steel tanks under cool, dark conditions. Before reaching the end consumer, it is packaged in glass or suitable food-grade containers. Labeling complies with applicable regulations.

Geographical Boundary and Production Link

The production of Ceyhan olive oil is restricted exclusively to olives cultivated within the boundaries of the Ceyhan district of Adana province and processed in facilities located in the same area. The product has a long-standing reputation tied to this region, reinforced by its production techniques and specific olive varieties.

Usage and Labeling

The designation “Ceyhan Olive Oil” and its official emblem must appear on the product packaging. If not displayed on the packaging, these markings must be visibly exhibited at the production facility. Additionally, the registered logo may be used optionally.

Monitoring Mechanism

Monitoring activities are conducted by a minimum three-member inspection committee coordinated by the Ceyhan Municipality, comprising representatives from the Ceyhan District Directorate of Agriculture and Forestry and the S. S. Ceyhan Craftsmen and Artisans Credit and Guarantee Cooperative. This committee performs at least one inspection per year. Additional inspections may be carried out in response to complaints or as deemed necessary. Reports resulting from inspections are submitted to the Turkish Patent and Trademark Office. Product samples may be subjected to laboratory analysis when required.