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The Edincik Su olive: the third black-table cultivar

One of the three cultivars widely processed as black table olives in Turkey, alongside Gemlik and Uslu. The cultivar of the Bandırma area.

27 August 2026 Zeytin.NET editorial desk Olive 2 min read 64 views

Three varieties are widely processed as black table olives in Turkey: Gemlik, Uslu and Edincik Su. Edincik Su belongs to the Bandırma area of Balıkesir and takes its name from the town of Edincik.

Edincik Su in numbers

Where the Edincik Su variety stands
Property	Value	Note
Main use	black table olive	same group as Gemlik and Uslu
Place in the table-olive ranking	top nine	Canözer classification
Region	Balıkesir · Bandırma · Edincik	southern Marmara

Holding together when ripe

Being processed black means the fruit is picked fully ripe — and not every variety can take that: as the fruit ripens it softens, it can break up in brine, and the skin can wrinkle.

The Edincik Su olive: the third black-table cultivar

That Edincik Su is named alongside Gemlik and Uslu shows it holds its structure at black ripeness. It also appears on the list of Turkey's most important table varieties: Gemlik, Ayvalık, Domat, Memecik, Erkence, Uslu, Eşek Zeytini, Yamalak Sarısı and Edincik Su.

The variety spread of Marmara

Because Marmara olive growing stands in Gemlik's shadow, the region's other varieties are little known. Yet there are several local ones: Karamürsel Su, Şamanlı, Eğriburun and Edincik Su.

The Bandırma area also shows up in exchange records — Turkey's olive registration data holds a limited number of entries from the Bandırma Commodity Exchange.

Missing data

No verified published source was found giving fruit weight, oil content, flesh-to-stone ratio or chilling requirement for Edincik Su. This page does not fill those values in by estimation.

In short

Edincik Su is one of the three main varieties processed as black table olives in Turkey, and the local variety of southern Marmara. Its ability to hold together at black ripeness is what places it in that group. Pomological measurement data is limited.

Note on sources

The pomological and chilling values on this page come from a comparative trial of Turkish and foreign olive varieties conducted under Adana conditions. Properties without a measurement have not been filled in by estimation; they are left blank.

Turkey's full variety distribution and comparative tables: olive varieties.

Registered names built on this variety

The registration covers the product of a defined area — not this variety wherever it is grown.

Edincik Zeytini designation of origin · reg. no 1556
Edincik Su Zeytinyağı designation of origin · reg. no 1595

Where it stands among measured varieties

Flesh ratio 89% 46 measured · rank 5.

Zoncuk avg 83,8% Mavi

Zeytin Kitabı — Efe, Soykan, Cürebal, Sönmez (2016) s.37-80

Oil content 17% 39 measured · rank 37.

Tavsanyuregi avg 22,6% Kalem Bezi

Zeytin Kitabı — Efe, Soykan, Cürebal, Sönmez (2016) s.37-80 — bu çeşidin ölçüm takımı bu çalışmadan (2 kaynak arasından)

Fruit length 22 mm 37 measured · rank 23.

Arbequina avg 23,6 mm Karamursel Su

Zeytin Kitabı — Efe, Soykan, Cürebal, Sönmez (2016) s.37-80 — bu çeşidin ölçüm takımı bu çalışmadan (2 kaynak arasından)

Fruit width 18 mm 37 measured · rank 16.

Arbequina avg 17,4 mm Celebi

Zeytin Kitabı — Efe, Soykan, Cürebal, Sönmez (2016) s.37-80 — bu çeşidin ölçüm takımı bu çalışmadan (2 kaynak arasından)

Fruit weight 2.5-6 g 29 measured · rank 14.

Koroneiki avg 4,2 g Karamursel Su

Türkpatent Coğrafi İşaret Tescil Belgesi — Edincik Zeytini, 100 meyve 250-600 g

Values are those published on each variety's own page; the comparison covers only varieties with a measured figure, so it is a comparison of what is known — not of every Turkish variety. See the full ranking and how it is built →