Edincik Su Olive Oil: ripening slowed by the sea

An oil registration is not what you expect from a high-water cultivar that goes to the table. Edincik Su Olive Oil makes its case on geography.

The record

The sea's effect

The link the certificate draws:

t; Olives in the areas near the Erdek gulf, under the mild influence created by the sea and the rain-bearing wind, develop slowly and ripen late. For this reason their aroma compounds are synthesised in greater quantity and intensity.

Slow ripening means longer for aroma compounds to accumulate. The same logic appears in the Milas Oil-Cured Olive certificate — dry farming there, the sea's moderating effect here.

The definition

Clear and lightly flowing at room temperature, colour running green to yellow, with high fruitiness; extra virgin.

Bitterness and pungency vary with harvest timing:

Two registrations, one locality

The Bandırma Chamber of Commerce registered both the table olive and the oil of the same cultivar: Edincik Olive (1556) and this oil (1595). A high-water cultivar going in two directions is an interesting case — water is an advantage on the table and a disadvantage in oil; the certificate defends the oil side on aroma.

Source: Turkish Patent and Trademark Office, Geographical Indication Registration Certificate No 1595 — Edincik Su Zeytinyağı.