Tarsus Sarıulak Olive Oil: milling required immediately after harvest
Registered in 2020. The certificate ties product quality to one condition: the olives must be milled as soon as they are picked. Peroxide averages 8.23.
Nothing degrades olive oil quality more than fruit left waiting. Tarsus Sarıulak Olive Oil's certificate reduces this to a one-sentence requirement.
The record
| Registration no | 767 |
| Protection from | 21.04.2020 |
| Type | Designation of origin |
| Registered by | Tarsus Commodity Exchange |
| Area | The Tarsus district of Mersin |
| Raw material | Tarsus Sarıulak Olive (registration no 345) |
Its raw material is itself registered — a geographical indication whose input is another geographical indication means both links of the chain are protected.
The requirement
t; To secure the product's properties, the olives must be processed into oil as soon as they are harvested.
Picked olives begin to ferment; if they wait, acidity rises, peroxide increases and sensory defects appear. With this single condition the certificate safeguards the product's profile.
Why the phenols are high
The certificate states the distinguishing feature plainly: because of the climate and soil where it grows, the oil is obtained at early harvest, which raises total phenol content.
The peroxide value averages 8.23 meq/kg — far below the maximum the Turkish Food Codex allows for virgin olive oils.
Composition of the oil
| Criterion | Range |
|---|---|
| Oleic acid | 65.57 – 70.13% |
| Oil content of fruit | 18.72 – 19.56% |
| Free acidity | 0.45 – 0.702% |
| Stearic acid | 1.62 – 2.61% |
| Arachidic acid | 0.22 – 0.29% |
| Behenic acid | 0.82 – 1.36% |
The colour is bright yellow.
Both ends of the chain
The Tarsus Commodity Exchange registered both the olive and its oil: the table Tarsus Sarıulak Olive (345) and this oil (767). Two products from the same tree, two separate certificates.
Source: Turkish Patent and Trademark Office, Geographical Indication Registration Certificate No 767 — Tarsus Sarıulak Zeytinyağı.
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