Hatay Olive Salad

Hatay Olive Salad is a certified geographical indication registered by the Türkiye Patent and Trademark Office. This distinctive salad holds an important place in the culinary culture of Hatay province and has deep historical roots tied to the region’s olive cultivation and processing traditions. A direct link exists between the geographical area of Hatay and the product. It is prepared by mixing broken green olives, fresh onion, tomato, red pepper, Hatay pomegranate vinegar (a certified product), and olive oil.

The product is commonly consumed at breakfast, lunch, or as a snack, and is also served as a meze. The olive oil used in its preparation must be natural extra virgin olive oil. The distinguishing feature of the broken green olives used is that their bitterness has been removed. This process is achieved by soaking the olives in drinking water for seven days, with the water changed daily.

Product Characteristics

Hatay Olive Salad is prepared using broken green olives with removed bitterness as the main ingredient. The recipe includes natural extra virgin olive oil, tomato, red pepper, fresh onion, salt, parsley, and Hatay pomegranate vinegar with registration number 1361. One of the key elements contributing to the product’s unique flavor is the process of removing bitterness from the green olives. These de-bittered olives are then stored in a brine solution with high salt content to extend their shelf life. Before consumption, they are soaked again in water to remove excess salt. Properly processed broken green olives in brine can have a shelf life of up to one year, enabling the salad to be produced throughout the year.

Production Method

The production of Hatay Olive Salad involves the following stages:

• The olives, which form the base of the salad, are harvested in September and October during their green ripening stage. Harvesting is carried out traditionally by hand or using mechanized methods, with cloths spread beneath the trees to prevent damage to the fruit.
• Olives native to the region, such as halhalı, haşebi, or gemlik, are traditionally cracked using wooden mallets or stones. In industrial production, size reduction and cracking are performed by machines.
• The cracked green olives are soaked in water of drinking quality for approximately seven days until all bitterness is completely removed, with the water replaced daily.
• These de-bittered olives are then preserved in a brine solution containing approximately 20% salt. Before consumption, they are soaked in drinking water to reduce the high salt content.
• The pits are removed from the flavored cracked green olives.
• The tomato is peeled and finely chopped; the red pepper, fresh onion, and parsley are also finely chopped and added to the container with the olives.
• Finally, salt, natural extra virgin olive oil, and Hatay pomegranate vinegar are added and all ingredients are thoroughly mixed.
• The prepared salad may be served with a slice of lemon, depending on preference.

Geographical Boundary and Control

The geographical boundary for Hatay Olive Salad is Hatay province. Due to its deep historical roots and significant role in the regional culinary culture, all stages of production must be carried out within this certified geographical boundary.

Control of the product is conducted by a monitoring body established under the coordination of the Hatay Governorship. This body consists of at least one expert each from the Hatay Governorship and the Hatay Provincial Directorate of Agriculture and Forestry. Inspections are carried out regularly once a year; additional inspections may be conducted upon complaint or necessity.

The focus areas of inspection are:

• Compliance of product ingredients,
• Strict adherence to the production method,
• Proper use of the designation "Hatay Olive Salad" and the geographical indication emblem.

The monitoring body may obtain support or services from public or private institutions or from experts employed by such institutions. The registering institution is responsible for initiating legal procedures to protect the rights associated with the geographical indication.