Aydın Memecik Zeytinyağı

Aydın Memecik Zeytinyağı is a natural extra virgin olive oil obtained from the Memecik variety of olives grown in Aydın province in the South Aegean region of Turkey. The European Commission entered it in the register of protected designations of origin on 5 February 2024, by Commission Implementing Regulation (EU) 2024/445, published in Official Journal L 2024/445. The EU OJ C announcement was published on 18 October 2023 (C/2023/384). The application was submitted by Aydın Commodity Exchange (Aydın Ticaret Borsası) under reference PDO-TR-02802, with an application date of 24 September 2021. The Turkish domestic GI registration is No: 535, protected as of 4 March 2019, registered 17 September 2020.

It is Turkey's third EU-registered olive oil, after Milas Zeytinyağı and Edremit Zeytinyağı.

Product description

Aydın Memecik Zeytinyağı has a colour ranging from green to golden yellow, an intense fruit odour, and a pronounced bitterness and pungency. In terms of fruitiness, the aroma of green almonds, green apples, and freshly mown grass is perceptible. Tasting panellist scores are in the higher ranges for bitterness and pungency.

The Memecik variety constitutes 75% of the olives grown in Aydın province. Aydın Memecik Zeytinyağı is produced exclusively from this variety.

Chemical specifications

The following values are taken directly from the EU Single Document (C/2023/384):

Parameter	Specification
Free acidity (as oleic acid)	≤ 0.8%
Peroxide	≤ 18 meq active oxygen/kg oil
Total phenolic content	≥ 100 mg/kg
Luteolin	minimum 45 mg/kg
Total sterol	> 1,000 mg/kg

The Memecik variety has a strong effect on the phenolic content of the oil. Extra virgin olive oils produced from Memecik olives in Aydın province are rich in luteolin, one of the main phenolic substances of olive oil. Studies found that the total phenolic content of Memecik olive oils from Aydın province was significantly higher than those produced in İzmir province. The sterol contents of Memecik olive oils from Aydın were found to be higher than those from İzmir and Muğla under the same conditions.

Production zone

Aydın Memecik Zeytinyağı is produced within the boundaries of Aydın province. Aydın province has 17 districts: Efeler, Bozdoğan, Buharkent, Çine, Germencik, İncirliova, Karacasu, Karpuzlu, Koçarlı, Köşk, Kuyucak, Kuşadası, Nazilli, Söke, Sultanhisar, Didim, and Yenipazar. All operations from production of the raw material through to its processing must be undertaken within Aydın province.

Climate and geographical factors

A Mediterranean climate prevails in Aydın. Summers are hot and dry and winters rainy. The annual average temperature is 17.6°C. Annual precipitation is 580–1,000mm, with an average of 677.5mm per year. The average number of rainy days is 80.6.

The province lies on the Büyük Menderes Basin, surrounded by mountains to the north and south. The Büyük Menderes Valley opens towards the sea, so the winds from the west that bring warmth and precipitation can easily reach the interior. These winds give Aydın Memecik Zeytinyağı its unique organoleptic properties — bitterness and pungency — and protect the olives from the olive fly during the ripening period. The low rate of olive fly damage ensures low free acidity and peroxide content in the oil.

Olive cultivation in Aydın on the lands irrigated by the Menderes river does not require additional irrigation. Olive oil produced under these conditions acquires fruity aromatic properties.

Production method

The production steps that must take place within Aydın province, as specified in the PDO:

1. Harvesting of olives — by hand or machine, without soil contact. Fallen or spoiled olives are not used. 2. Cleaning and washing of olives — leaves, twigs, soil, dust, pebbles and stones removed by vibration, airflow, or sieve; then water washing. Washing water must be potable quality and at 30–40°C. 3. Crushing of olives — in metal crushers or stone mills. 4. Kneading (malaxation) — olive paste temperature between 23–35°C to reduce viscosity. Dough temperature should be around 30°C and kneading time must not exceed 1 hour. 5. Extraction of oil from olive paste — by hydraulic pressing, sinolea/percolation/cold dripping, or continuous centrifuge system. 6. Separation of olive mill wastewater from olive oil — using centrifuges in two-phase or three-phase systems.

Human factors

Olive cultivation in Aydın has been practised since the Phoenicians, Greeks, Romans, Byzantines, Aydınoğulları, and Ottomans because of its economic value, demonstrating over 2,000 years of olive farming and olive oil trade in the region. The producers of Aydın can determine suitable maturity periods for harvest through experience, as the sensory properties of olives before and after processing reveal the sensory character of the resulting oil.

Control and certification

The competent control authority listed in the EU register is AYTB Laboratuvarı Hizmetleri Anonim Şirketi, an accredited laboratory in Efeler, Aydın. Chemical properties (free acidity, peroxide, phenolic content including luteolin and sterol) and sensory properties (fruitiness, bitterness, colour) are the defined inspection criteria, approved by TÜRKAK of the Ministry of Agriculture and Forestry. Aydın Commodity Exchange coordinates the secretariat and supervisory authority functions and maintains records on production areas, industrial facilities, processing, packaging, and storage.