Types of Olives
09-06-2020
19:46
Olive cultivation in the Aegean region, referred to as the northern Aegean, extends along the coastline from the west of Behramkale (Assos) to the southern slopes of Mount Ida (Kazdağı), starting from Gülpınar. Due to geomorphological factors in this geography, there is an optimum climate that can produce high-quality olives and olive oil.
1-Ayvalık (Edremit variety): Widely cultivated in the Northern Aegean region, this variety is considered as oil-bearing (commonly grown in Çanakkale, Ezine, Ayvacık, Küçük Kuyu, Edremit, and Ayvalık areas). It has a strong fruity aroma and pleasant flavor, resulting in high-quality oil both chemically and sensorially. It ripens early, allowing for an earlier harvest compared to other olive varieties. High-quality olive oil is obtained by early harvesting in October.
2-Çekişte: Originating from Ödemiş, this variety is cultivated in the Küçük Menderes and Büyük Menderes basins, in Torbalı, Nazilli, Sultanhisar, and Yeni Pazar. It is also known locally as "kırma" or "memeli". It is considered as table olives.
3-Erkence: Originating from İzmir, also known as "İzmir yağlık" or "local oil-bearing". It is the earliest ripening variety in the Aegean region and loses its bitterness on the tree due to the effect of a fungus called Phome olea, hence it is called "hurma olive" or "Karaburun date". It is used for both oil production and table olives.
4-Çakır: A variety originating from İzmir, named "Çakır" due to its fruit remaining green without darkening. It is used as both green and black table olives.
5-Çilli: Mainly cultivated in İzmir-Kemalpaşa. Primarily used as table olives.
6-Domat: Originating from Akhisar, Manisa. Usually processed as green-stuffed olives or grilled olives.
7-Kiraz: This variety has two types: Topan cherry and oval cherry. Originating from Zeytinli Plain in Akhisar. Due to its low oil content, it is processed as black table olives.
8-Memeli: Known for its large and oval-shaped fruits with a nipple at the fruit end, hence named "Memeli" (meaning "with nipple"). Originating from İzmir-Menemen.
9-Uslu: A variety specific to Akhisar, Manisa. Its thin and delicate skin makes it easy to peel during harvesting. Due to its shiny dark black color and superior taste at full ripeness, it is considered as black table olives.
10-Memecik: This variety is spread over a wide area including Manisa, Denizli, İzmir, Kemalpaşa, Bayındır, Aydın, Söke, Muğla, Milas, Marmaris, Datça, and Antalya. It is used for both oil production and table olives, with good oil quality and a dominant and characteristic aroma.