Akhisar Domat Olive Oil: stricter limits than its twin
Registered in 2017. Set against the Uslu oil registered the same day the difference is clear: peroxide ≤17 and acidity ≤0.65, both narrower.
Same chamber, same day, same boundary: the Akhisar Chamber of Commerce and Industry registered two olive oils together. But their limits are not the same.
The record
| Registration no | 1055 |
| Protection from | 10.11.2017 |
| Type | Geographical indication |
| Registered by | Akhisar Chamber of Commerce and Industry |
| Area | Akhisar, Gölmarmara, Salihli, Turgutlu, Saruhanlı and Kırkağaç in Manisa |
| Raw material | Akhisar Domat Olive (registration no 166) |
Its raw material is itself registered — both links of the chain are protected.
The difference from its twin
| Criterion | Domat (1055) | Uslu (1056) |
|---|---|---|
| Peroxide value | ≤ 17 | ≤ 20 |
| Free acidity | ≤ 0.65 | ≤ 0.8 |
The Domat oil commits to a narrower band on both criteria. Free acidity of 0.65 sits below the legal extra virgin ceiling of 0.8.
Sterol profile
| Sterol | Value |
|---|---|
| β-sitosterol | 86.20 – 87.64% |
| Delta-5-avenasterol | 5.76 – 6.12% |
| Clerosterol | 0.89 – 0.96% |
| Sitostanol | 0.59 – 0.84% |
| Delta-5,24-stigmastadienol | 0.53 – 0.74% |
| Delta-7-avenasterol | 0.37 – 0.65% |
| Campestanol | 0.11 – 0.14% |
| 24-methylene cholesterol | 0.10 – 0.12% |
| Cholesterol | ≤ 0.5 |
| Brassicasterol | ≤ 0.1 |
| Total β | ≥ 93 |
| Total sterols | ≥ 1000 mg/kg |
| Erythrodiol + uvaol | ≤ 3.0 |
The sterol profile is olive oil's identity fingerprint: adulteration with another vegetable oil shows up in this table. The erythrodiol + uvaol limit of 3.0 is also notable — the codex allows 4.5, and this narrower figure catches pomace oil blending.
Source: Turkish Patent and Trademark Office, Geographical Indication Registration Certificate No 1055 — Akhisar Domat Zeytinyağı.
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