SOUTHERN AEGEAN OLIVE OILS
Product Name: Olive Oil
Geographical Indication: South Aegean Olive Oil
Type of Geographical Indication: Name of Origin
RG Release date: 01.09.1996
Date of Registration: 01.09.1996
Geographical Limits: İzmir- Foça, Menemen, Kemalpaşa, Ödemiş, Tire, Torbalı, Bayındır, Selçuk, Aydın- Kuşadası, Partners, Germencik, Erbeyli, İncirliova, Pavilion, Nazilli, Kuyucak, Atça, Sultanhisar, Buharkent, Yenipazar, Koçarlı, Söke , Dalaman, China, Valens, Muğla-Milas beds, Bodrum, Fethiye, Dalyan, Koycegiz, Marmaris, Dalaman region covering the
Description of Product: The region subject to the geographical sign registration request consists of İzmir, Aydın and Muğla provinces. The dominant olive cultivar grown in the region is Memecik, which is also known by the local names Memecik, Taşarası, Aşıyeli, Gülümbe, Şehir and Yağlık. Memecik variety, which is reported to be the province of Muğla, has an average distribution of 76% to 7% by districts. This distribution is 60.6% for İzmir, 85% for Aydın and 80.6% for Muğla, respectively. Also, the number of tree varieties in the region Memecik said Türkiye constitutes substantially all of the assets Memecik tree.
The most important defining element of Memecik olives is the formation of a nipple at the fruit tip. The fruit is large, oval, especially the tip is slightly asymmetrical and slightly bent to one side. Also Memecik is a kind of black table suitable for germination rate of Aegean Region.
The olive groves are generally located in the inclined and stony areas. Trees grown in rocky areas have less habitus between smaller trees. Drought, which occurs due to the high annual average air temperature in the region and the low average rainfall from time to time, is one of the factors limiting the quality of olives and olive oil.
Production Method: Olive squeezing plants are used in hygienic conditions where hygienic conditions are produced in hygienic conditions where only the mechanical, physical processes such as washing, leaking, centrifugation and filtration processes are applied in a thermal environment that does not cause any change in the characteristics of the olive. It is possible to obtain olive oil in both methods. No chemical process is applied in production.
Olive oil obtained from olive squeezing plants, free fatty acid, peroxide number and sensory analysis (taste, smell, aroma), etc. features of the natural edible olive oil properties are suitable for direct consumption of natural olive oil; Even if the number of free fatty acids and peroxide has the characteristics of natural edible olive oil, it is grouped as raw olive oil if their sensory analyzes (taste, smell, aroma) are not suitable for direct consumption.
Natural Olive Oil: Olive tree fruit in a thermal environment that will not cause a change in its natural qualities, washing, leaking, centrifugal and filtration processes, such as mechanical or physical processes obtained by applying, clear, yellow to green color of the color of the olive fruit, including the unique taste, smell and search is natural olive oil which is suitable for direct consumption.
Extra Virgin Olive Oil: Olive oil, which does not cause a change in the natural properties of the fruit in a thermal environment, only washing, leaking, centrifugal and filtration processes, such as mechanical or physical processes obtained by applying, clear, yellow to green color, olive fruit, unique taste, smell, search and natural vitamins which contain vitamins intensely, can be consumed directly in its natural form, have positive properties such as bitterness and burning in taste and have no defects.
Natural First Olive Oil: Olive tree fruit in a natural environment that will not cause a change in the thermal properties of washing, leaking, centrifugal and filtration processes, such as mechanical or physical processes are obtained by applying, clear, yellow to green color can change, the unique taste of olive fruit, smell and search is a natural olive oil which can be consumed directly in its natural state.
Natural Second Olive Oil: Olive oil, which does not cause a change in the natural characteristics of the olive tree fruit in a thermal environment, such as washing, leaking, centrifugal and filtration processes, such as mechanical or physical processes obtained by applying, clear, yellow to green color can change, the unique taste of olive fruit is a natural olive oil which can be consumed directly in its natural state.
Crude Olive Oil: Olive oil which is not suitable for taste, odor and searching even if its free fatty acidity is less than 3.3%, contains defect and which is not suitable for direct consumption due to these properties is included in the definition of crude olive oil.Olive oils with free fatty acidity above 3.3% or olive oils which are not suitable for direct consumption due to their sensory properties even if their acidity is below 3.3% are refined by methods that will not cause changes in their natural structure.
Refined Olive Oil: Crude olive oils with high acidity, undesirable taste and odor are subjected to physical refining process.First, the color bleaching (bleaching) process and then deodorization (deodorization) process, under vacuum at 220-2400C water vapor distillation and acidity is removed by distillation. The resulting fatty acid was at most 0.3%; is a refined olive oil with a slight taste and odor and a variety of shades of yellow. No foreign material is added during refining.
Riviera Olive Oil: Refined olive oil and natural olive oil obtained by mixing in certain proportions, can vary from green to yellow color, has a unique taste and odor, free oil acidity is 1.5% at most.The taste and color of natural olive oil used in the mixture plays an important role in the production of quality, pleasant and flavored Riviera olive oil.
Source:
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