Samanlı olive: characteristics, oil content and growing areas
The local table variety around Lake İznik — Gemlik's neighbour, with a different fruit structure.
Samanlı is the table variety of the area around Lake İznik — grown right next to Gemlik, in what counts as Türkiye's black table-olive heartland.
Samanlı in numbers
| Oil content | 21% |
| Fruits per kilo | 250 |
| Flesh ratio | 84% |
| Use | Table |
| Main areas | Around İznik |
Source: Efe, Soykan, Cürebal and Sönmez (2016), Zeytin Kitabı. Fields the source leaves blank are shown as "—"; nothing has been estimated.
Where does it sit among the 17?
| Oil content | 11. of 17 |
| Fruit size (largest first) | 7. of 14 |
| Flesh ratio | 11. of 14 |
Ranking is computed from the measured values in the same source; varieties the source leaves blank are excluded from that column.
In short
With 250 fruits per kilo and 84% flesh, Samanlı is Marmara's local table variety. It sits in Gemlik's shadow: more than 80% of Marmara's olives are processed as black table olives, and most of that is Gemlik.
For the regional picture, see olive growing in Marmara.
One rating per visitor; you can change yours at any time. Ratings are real reader votes — no seeded or default scores.
Related
Article
The Gemlik olive: why is it the famous table variety?
Between 11% and 48.71% of the tree stock, depending on the source. 80% of Marmara's production. Green maturity on 20 August, two months before others.
Article
How Are Olives Cured?
An olive straight from the tree is inedible — it is bitter. In water, in salt, in lye or scored: the methods that remove the bitterness, and how long each takes.
Article
Karamürsel Su olive: characteristics, oil content and growing areas
The largest fruit on the list: only 140 per kilo. Marmara's own distinctive table variety.
Article
Domat olive: characteristics, oil content and growing areas
Türkiye's largest-fruited table variety and the standard for stuffed green olives. Pollinator choice shifts fruit size by up to a third.