Milas Oil-Cured Olive

Milas Oil-Cured Olive is a table olive variety produced from Memecik olives grown in the Milas district of Muğla province. These olives are seasoned using a traditional method and preserved in olive oil. The product was registered as a geographical indication with designation of origin status by the Milas Chamber of Commerce and Industry on August 28, 2019.

Geographical and Agricultural Characteristics

The Milas district, with its calcareous, alluvial, and clay-sandy soils, provides ideal conditions for olive cultivation. The region’s unique climate and soil characteristics are key factors that define the aromatic profile of the Memecik olive variety. The olives mature naturally, nourished by rainwater, a process that enhances fruity aromas. Notes reminiscent of citrus fruits—such as orange, mandarin, and lemon—are among the distinctive sensory qualities of Milas Oil-Cured Olive.

Production Process

Production begins in December, when Memecik olives turn from green to a dark purplish hue. They are hand-picked carefully to avoid bruising. Depending on size, each olive is cut with two or three slits and then placed in containers filled with drinking water for brining. The water is changed three times at intervals of 20–25 days. During the third change, 2% rock salt is added.

Once the olives are fully cured, they are rinsed, drained, and packed into jars. For every 1 kilogram of olives, 3–4 slices of natural lemon are added. The olives are then completely covered with Memecik olive oil produced within the Milas district, with a maximum free acidity of 1%. No additives, flavorings, or heat treatments are used in production.

Physical and Sensory Characteristics

• Color: Pinkish/turning olive class
• Caliber: 170–200 pieces/kg (2XL–3XL size class)
• Dimensions: Average fruit width 18.04 mm, length 24.72 mm; pit width 8.37 mm, length 16.51 mm
• Flesh-to-pit ratio: 5.76
• Flesh firmness: 449.4 g (non-homogeneous)
• Pit separation: Moderately difficult

Sensory analyses show no abnormal fermentation or defects (such as moldy, soapy, or metallic tastes). Saltiness, bitterness, and acidity are perceived at low to medium intensity, while fiber and crispness are rated medium to high.

Chemical Characteristics

• Salt content: Max. 4%
• Acidity (as oleic acid): 0.33–0.50%
• pH: 3.1–3.6
• Total phenolic content: 97–107 mg GAE/100 g
• Moisture: 54–62%
• Oil content: 27–33%

Packaging and Storage

Milas Oil-Cured Olives are sold in glass, tin, or plastic containers (1–20 liters) compliant with the Turkish Food Codex. They should be stored in cool, shaded environments, and the jars should be opened as infrequently as possible to preserve quality.

Inspection

Compliance with geographical indication standards is verified at least once a year by a three-member inspection committee coordinated by the Milas Chamber of Commerce and Industry. Inspections cover the production process, physical and chemical properties, packaging, and storage conditions. Laboratory analyses may be conducted when necessary.