Edremit olive oil is an extra virgin olive oil obtained from Ayvalık variety olives grown in Edremit district and its surroundings in Balıkesir province, Türkiye, distinguished by its sensory and chemical characteristics. This product was registered as a “protected designation of origin” by the Edremit Chamber of Commerce on 13 December 2017 and is protected under the Geographical Indications system according to Industrial Property Law No. 6769.
Geographical Boundaries and Natural Conditions
The production area of Edremit olive oil is a unique microclimate surrounded by the Kaz Mountains to the north, Mıhlı River and Küçükkuyu town to the west, and Havran and Burhaniye districts to the east. This region is protected from harsh winds by natural barriers such as the Kaz and Madra Mountains, while the moist sea breeze from Edremit Bay allows olive trees to grow without damage even in dry years. The soil varies as loamy, clay-loam, silty, clayey, and sandy-loam.
Sensory Characteristics
Edremit olive oil is recognized for its fruity notes perceived through the nose and the throat. Aromas such as green almond, golden apple, vanilla, flowers, banana peel, grass, green fruity notes, hazelnut, fresh walnut, artichoke, and tomato are sensed at low to medium intensity. On the palate, it leaves a light, flowing sensation described as “like water.” Oil extracted from fully ripe olives provides a slightly sweet taste. Bitterness and pungency are generally low to medium, sometimes described as a mild peppery or throat-burning sensation.
Chemical and Physical Properties
Edremit olive oil complies with the quality and purity criteria set by the Turkish Food Codex for extra virgin olive oil. The alpha-tocopherol (vitamin E) content is at least 150 mg/kg, supporting the oil’s antioxidant capacity and nutritional value.
Production Process
Olive harvesting begins in mid-October and continues until the end of February. Only olives picked from the tree, by hand or machine, and not in contact with soil are used; fallen olives are strictly excluded. Harvested olives are transported in ventilated plastic crates and processed within 10 hours.
After cleaning and washing, olives undergo crushing, malaxation, extraction, and separation. During malaxation, the temperature must not exceed 27°C and the duration should not exceed 45 minutes. The oil is separated using two- or three-phase decanter systems. Storage is in stainless steel tanks with minimized air exposure. If packaging occurs outside the region, transport equipment must be food-safe and cleanable.
Inspection and Protection
The production and use of the geographical indication for Edremit olive oil are monitored at least once a year under the coordination of the Edremit Chamber of Commerce. The inspection board consists of representatives from the Edremit Chamber of Commerce, Edremit Vocational School, Edremit District Directorate of Agriculture and Forestry, and the Edremit Commodity Exchange. When necessary, sensory analyses and quality tests can be conducted in public or private laboratories. The registering institution holds the authority to carry out legal procedures.
