Akhisar Domat Olive: the specification behind stuffed olives

Domat is the backbone of Turkish green table olive production. What makes its certificate interesting is that it does not give a single calibre — it defines separate size bands according to which product the fruit will become.

The record

Its twin, registered the same day within the same boundary: Akhisar Uslu Olive. One is the green table cultivar, the other the black.

The measured fruit

The figures on our Domat olive page come from here.

Calibre by product

This table is the certificate's distinctive part — each product form demands its own size band:

The logic is simple: a fruit that will be cored for stuffing must fall within a particular size, whereas cocktail olives can use a far wider range. The cultivar's large fruit provides that latitude.

Fruit form

The fruit is large and cylindrical, symmetric both lengthwise and across, with its widest point at the middle. It carries a distinguishing mark: a pronounced ridge running on opposite sides from stalk to tip. The tip is flat or rounded, and the stalk cavity usually round — sometimes shuttle-shaped — and of medium depth.

Ripe flesh is of medium firmness, with a medium-strength bond to the stone — exactly what green table processing wants: firm enough to survive stuffing and slicing, soft enough not to eat tough.

The tree grows vigorously, generally forming a large, broad, spreading crown with dense branching.

In short

The name Akhisar Domat Olive belongs to Domat-cultivar olives grown in Akhisar and five neighbouring districts. What the certificate adds is eight measured values and a calibre table that splits by product form — the size of the fruit decides whether it becomes a stuffed olive or a cocktail one.

Source: Turkish Patent and Trademark Office, Geographical Indication Registration Certificate No 166 — Akhisar Domat Zeytini.