--- title: Akhisar Uslu Olive slug: akhisar-uslu-olive-a4139 url: /detay/akhisar-uslu-olive-a4139 type: article language: English entity: primary: Akhisar Uslu Olive type: article categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - Akhisar Uslu Olive author: Elif Laçin created_at: 2025-10-25T03:30:28.015869+03:00 updated_at: 2025-12-27T11:38:33.993709+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/12/26/hS5TNmpXwIQFJvF3riOsLvKhh8Z1nktG.webp --- # Akhisar Uslu Olive ## KURE Information Cards ![ZjT19NgOAALEuOVn5oysTDqqNGdHe83b.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/65dXHujaWB0gsM30AMChrScOIc5JqDfK.webp) *Akhisar Uslu Olive* | Field | Value | |-------|-------| | Registration Number(Text) | 165 | | Registration Date(Text) | 13.12.2012 | | Applicant/Registrant(s) | Akhisar Chamber of Commerce and Industry | | Province(s) | Manisa | | Type of Geographical Indication | Protected Designation of Origin | | Product / Product Group(s) | Processed and Unprocessed Fruits and Vegetables,and Mushrooms | ## Article Content [Akhisar uslu olive](/en/detay/akhisar-uslu-olive-c3ed3/llms.txt) is a variety of olive registered as a protected designation of origin, grown in the Akhisar district of Manisa province, Türkiye, and certain surrounding areas (Gölmarmara, Salihli, Turgutlu, Saruhanlı, Kırkağaç). This product was registered as a geographical indication on 13 December 2012 and is protected under the application of the Akhisar Chamber of Commerce and Industry. Its registration number is 165. ### **Description and Distinctive Features** Akhisar uslu olive fruits come from grafted plants belonging to the Oleaceae family. The main feature that distinguishes this olive from other varieties is that it is harvested and processed exclusively from uslu-type olive saplings grown in the Akhisar region. This variety, evaluated as a black table olive, stands out for its shiny dark black color and superior taste characteristics at full maturity. ### **Morphological Characteristics** - **Tree Structure:** Shows strong growth under irrigated conditions. Characterized by a broad and large crown, dense branching, and abundant foliage. Older branches are gray, younger branches gray-green. - **Leaf:** Long, medium-width, elliptic in shape. Upper surface dark green and slightly glaucous; lower surface greenish-gray. Average length 59.60 mm, width 12.40 mm. - **Flower:** Peduncle length 24–34 mm; average flower count 11. ### **Fruit Characteristics** - **Shape and Size:** Oval, longitudinally asymmetrical, transversely symmetrical. Widest point near the middle. Tip rounded and without a nipple. - **Color and Texture:** Green fruit is bright green with prominent white lenticels. Ripe fruit is shiny dark black; flesh is creamy and soft. - **Physical Values:** Average weight of 100 fruits: 353.40 g; volume: 340 cm³. Approximately 283 fruits per kg. Flesh ratio: 85.17%, oil content: 21.50%, moisture: 60.61%. - **Seed:** Long oval, tip ending in a pointed needle; easily separable from fruit. Average weight of 100 seeds: 52.40 g. ### **Physiological Features** - **Growth and Yield:** Strong development under irrigation and fertilization. Moderate yield relative to crown volume. Regular production under good care. - **Phenological Stages:** - Flowering: 12 May–4 June - Fruit set: 25 May–9 June - Green maturity: Late August–early September - Black maturity: 1–30 November ### **Production and Processing** Planting distances in olive groves are set at 6×8 m or 7×7 m. Saplings are planted between November and April; in cold climates, this period may shift to March–April. Post-planting care includes irrigation, weed control, fertilization, and pest management. Harvest is done manually, and olives are collected in crates. Processing varies by product type. Black natural and confit olives undergo oxidation, alkali treatment, brining, and pasteurization. Kalamata-type products may include additional steps such as cracking, slicing, and pitting. Packaging is done in glass, plastic, or tin containers; brine composition must comply with the Turkish Food Codex. ### **Sensory and Chemical Properties** - Products must be free from spoilage, foreign taste, and odors; should have a firm texture and distinctive flavor. - Brine must be clear, completely cover the olives, and fill the container to at least 98%. - Chemical values: Salt (NaCl) 0.5–7%, pH 4–8. ### **Susceptibility Factors** The tree’s soft wood makes it sensitive to [olive tree](/en/detay/olive-tree-9cacf/llms.txt) cancer and Zeuzera pest. Sensitive to cold; in regions exposed to early frost, harvesting before full maturity is recommended. Fruit flesh is soft, requiring careful handling during harvest and processing. ### **Inspection and Geographical Indication Use** Producers wishing to use the Akhisar uslu olive geographical indication must apply to the Akhisar Chamber of Commerce and Industry. The product must be obtained exclusively from olives grown within the defined geographical boundaries. Inspection is carried out by a three-member expert commission specialized in olives. The commission convenes during the harvest period and as needed for urgent checks, conducting physical and chemical compliance assessments. ## Academic Sources and References 1. Türk Patent ve Marka Kurumu. "Akhisar Uslu Zeytini Coğrafi İşaret Sicil Belgesi." Accessed October 25, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/165.pdf 2. Türk Patent ve Marka Kurumu. "Akhisar Uslu Zeytini." Coğrafi İşaretler Portalı. Accessed October 25, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38036