This article was automatically translated from the original Turkish version.
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Milas Sour Olive is a traditional table olive made from Memecik olives grown in the Milas district of Muğla. It was officially registered with a geographical indication on 23 January 2025, and all stages of production take place within the boundaries of Milas. This olive variety, flavored with lemon and olive oil, holds a special place in the regional culinary culture. The product is distinguished by its sensory and physical characteristics, which are intrinsically linked to its geographical origin.
Milas Sour Olive is produced exclusively from Memecik olives grown within the boundaries of the Milas district. All stages of production, processing, and packaging are carried out within this geographical boundary. The product’s role in Milas culinary tradition and its significance to the local economy establish its inseparable link to its geographical origin.
Milas Sour Olive is recognized by its unique aroma, resulting from the combination of lemon and olive oil. Its color ranges from light green to yellowish-green. The bitterness commonly found in other table olives is absent in this variety. The physical and chemical properties of the olive fruit are as follows:
Milas Sour Olive is prepared using green or slightly pinkish Memecik olives harvested from the mountainous areas, hillsides, and terraces of the Milas district between early November and mid-December. The olives are scored with sharp knives, either two or three cuts depending on their size, and placed in jars. Jars are selected in sizes appropriate to the quantity of olives. They are filled with chlorine-free, lime-free spring water or boiled and purified tap water, ensuring the water volume equals half the weight of the olives and completely covers them. To this water, with a pH between 6.5 and 7.5, 500 g of rock salt and 15 g of lemon salt are added. The jars are then sealed and left to rest for one month in a cool, dim environment.
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 lemon salt are added again. At the end of the second month, the water is changed once more: this time, 200 g of rock salt, 20 g of lemon salt, and 300 ml of fresh lemon or citrus juice are added. The olives are left to rest in this mixture for at least one additional month. After the flavoring process is complete, the olives are removed from the liquid, transferred to new jars, and covered with olive oil extracted from Milas Memecik olives, with an acidity level of 0.5–1%. Two medium-sized lemons are sliced into rings and added to the jars. The jars are sealed tightly to prevent air exposure and stored in cool, dim environments not exceeding 28 °C.
When serving, the olives are placed on porcelain plates, a spoonful of olive oil from the jar is drizzled over them, and a lemon slice is added as garnish. Jars offered for sale must be made of glass or plastic/PVC compliant with the Turkish Food Code. The shelf life is one year, and they must be stored in cool environments not exceeding 28 °C.
Inspections are conducted at least once annually under the coordination of the Milas Chamber of Commerce and Industry. The inspection body consists of representatives from the Milas District Directorate of Agriculture and Forestry, the Milas Vocational School of Culinary Arts at Muğla Sıtkı Koçman University, and the Milas Food Producers and Sellers Chamber. Sensory analysis guidelines of the International Olive Council are used as the basis for inspections. The olives are evaluated for fermentation status, taste, aroma, firmness, fibrousness, and crispness. The clarity of the olive oil and the lemon aroma are also checked. When necessary, analyses may be carried out in accredited laboratories.
Geographical Context
Product Characteristics
Preparation
Serving and Storage
Inspection
