Milas Sour Olive is a traditional table olive prepared from the Memecik olive variety grown in Milas district of Muğla province. It was registered as a Geographical Indication (Protected Geographical Indication) on January 23, 2025, and all stages of its production take place within the boundaries of Milas. Flavored with lemon and olive oil, this type of olive holds a special place in the local culinary culture. The product’s reputation is closely tied to its geographical origin, being distinguished by its sensory and physical characteristics.
Geographical Context
Milas Sour Olive is made exclusively from Memecik olives grown within the Milas district. All production, processing, and packaging processes occur within this geographical area. The product’s role in Milas’s culinary culture and regional economy establishes a strong link between its reputation and its geographic origin.
Product Characteristics
Milas Sour Olive is known for its unique aroma resulting from the combination of lemon and olive oil. Its color is light green to yellowish. Unlike other table olives, it lacks a bitter taste. The physical and chemical properties of the olive are as follows:
- Length: 2.3–2.6 cm
- Width: 0.8–1.2 cm
- Number of olives per kg: Minimum 180
- Salt content: Maximum 3%
- pH: Minimum 3.73
- Total phenols: Minimum 135.38 mg/100 g
- Oil content: Minimum 19.27%
- Acidity: Maximum 0.55%
- Flesh-to-pit ratio: Minimum 8.16
Preparation
Milas Sour Olive is prepared from green or slightly pink Memecik olives harvested from the mountainous, hilly, and sloped olive groves of Milas between early November and mid-December. Each olive is scored twice or three times with a sharp knife depending on its size and placed into jars. The jars are chosen based on the amount of olives used.
They are filled with chlorine-free, lime-free spring water or boiled and cooled tap water—enough to cover the olives, equal to about half the olive weight. To the water (pH 6.5–7.5), 500 g of rock salt and 15 g of citric acid are added. The jars are sealed and left to rest in a cool, dim place for one month.
At the end of the first month, the water is completely drained and replaced with fresh water of the same quality. The same amounts of rock salt and citric acid are added again. After the second month, the water is changed once more—this time adding 200 g of rock salt, 20 g of citric acid, and 300 ml of fresh lemon or bitter orange juice. The olives are kept in this mixture for at least one more month.
After the flavoring process is complete, the olives are removed from the liquid, transferred into clean jars, and covered with olive oil obtained from Milas Memecik olives (acidity value 0.5–1). Two medium-sized lemons are sliced and added to each jar. The jars are sealed airtight and stored in cool, dim environments not exceeding 28 °C.
Serving and Storage
When served, the olives are placed on porcelain plates, drizzled with a spoonful of olive oil from the jar, and garnished with a lemon slice. The product is sold in glass or food-grade plastic/PVC containers compliant with the Turkish Food Codex. Its shelf life is one year and it should be stored below 28 °C in a cool environment.
Inspection
Inspections are carried out at least once a year under the coordination of the Milas Chamber of Commerce and Industry. The inspection committee consists of representatives from the Milas District Directorate of Agriculture and Forestry, Muğla Sıtkı Koçman University Milas Vocational School of Culinary Arts Program, and the Milas Association of Food Producers and Sellers.
Inspections follow the International Olive Council’s sensory analysis guidelines, assessing fermentation status, taste, aroma, firmness, fiber structure, and crispness. The clarity of the olive oil and the lemon aroma are also evaluated. When necessary, analyses are performed in accredited laboratories.
