---
title: Altınözü Olive Oil
slug: altinozu-olive-oil-87639
url: /detay/altinozu-olive-oil-87639
type: article
language: English
entity:
  primary: Altınözü Olive Oil
  type: article
  disambiguation: Altınözü Olive Oil: Hatay's protected designation of origin extra virgin olive oil.
  categories:
    - name: Ecology, Botany And Zoology
      slug: ekoloji-botanik-ve-zooloji
      url: /kategori/ekoloji-botanik-ve-zooloji
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Olive Varieties
    - Hatay Province
    - Extra Virgin Olive Oil
    - Altınözü Olive Oil
    - Designation of origin
author: Sevgi Kıraç
created_at: 2025-07-17T18:17:17.129194+03:00
updated_at: 2025-07-21T11:47:26.520099+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/07/17/lkioW3zznebQrHX7AM2GhOVH8NlYfHKr.png
---

# Altınözü Olive Oil

<!-- CONTEXT: KURE Information Cards for "Altınözü Olive Oil" -->

## KURE Information Cards

![jO1ghWzUVbThiAH4B3WUYknELXj4sVcp.webp](https://cdn.t3pedia.org/media/uploads/2025/07/17/R8CE19v8R0oBttGJP4b6AuvI9dXEhhoR.webp)
*Altınözü Olive Oil*

| Field | Value |
|-------|-------|
| Registration Date(Text) | 18.10.2023 |
| Applicant/Registrant(s) | District Governorship of Altınözü |
| Registration Number(Number) | 1486 |
| Type of Geographical Indication | Designation of Origin |

<!-- CONTEXT: Article Content for "Altınözü Olive Oil" -->

## Article Content

**Altınözü olive oil** is an extra virgin [olive oil](/en/detay/olive-oil-528b9/llms.txt) produced within the borders of Altınözü district in [Hatay](/en/detay/hatay-halhali-olive-9e6d4/llms.txt) province, Türkiye. It was registered as a designation of origin by the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu) on October 18, 2023. The product is obtained through a blend of halhalı (Hatay), Saurani, Sarı Haşebi, and Karamani olive varieties.

### **Distinctive Features**

[Altınözü olive oil](/en/detay/altinozu-zeytinyagi-ac800/llms.txt) is clear at room temperature and displays a color spectrum ranging from yellow to green. It exhibits medium levels of fruitiness, bitterness, and pungency. Its physicochemical characteristics and its composition of fatty acids, pigments, tocopherols, and phenolic compounds fall within the following ranges:

- **Free fatty acids:** 0.49–0.94%
- **Peroxide value:** 1.8–7.6 meq active O₂/kg oil
- **Oleic acid content:** 66.3–74.0%
- **Chlorophylls:** 5.2–18.7 mg/kg
- **α-Tocopherol:** 51.6–387.4 mg/kg
- **Phenolic compounds** (e.g., 3,4-DHPEA): 2.10–75.10 mg/kg
- **Median fruitiness:** 3.1
- **Median bitterness:** 3.0
- **Median pungency:** 3.0

The sensory and chemical properties of Altınözü olive oil are closely tied to its defined geographical origin.

### **Production Method**

The production process of Altınözü olive oil consists of the following stages:

- **Harvesting:** Conducted manually or with mechanical assistance from early November to late December.
- **Cleaning and Washing:** Performed using water heated to 30–40°C.
- **Crushing:** Carried out using metal hammer crushers.
- **Malaxation:** Takes 30–40 minutes at temperatures not exceeding 30°C.
- **Oil Extraction and Separation of Vegetation Water:** Accomplished with horizontal centrifuges.
- **Filtration:** Performed using cotton filters.
- **Storage:** Conducted in stainless steel tanks under nitrogen gas, at temperatures below 15°C.
- **Packaging:** Bottled in food-grade containers and labeled in compliance with the Turkish Food Codex.

### **Geographical Boundary Requirements**

All olives used in the production of Altınözü olive oil must be cultivated within the Altınözü district. Additionally, the entire production process—including harvesting, processing, and packaging—must take place within this defined geographical boundary. This ensures the preservation of traditional know-how and the unique characteristics attributed to the product.

#### **Inspection and Control**

Inspection procedures for Altınözü olive oil are coordinated by the District Governorship of Altınözü. The inspection authority comprises representatives from:

- District Governorship of Altınözü
- Altınözü District Directorate of Agriculture and Forestry
- Department of Food Engineering, Hatay Mustafa Kemal University
- Altınözü Chamber of Agriculture
- Relevant cooperative representatives

At least one routine inspection is conducted annually. Additional inspections may be carried out when necessary or upon complaints. The inspections evaluate:

- The use of olive varieties grown within the geographical boundary
- Compliance with the defined production method
- Proper use of the logo and designation of origin label
- Sensory and quality characteristics of the product

<!-- CONTEXT: Academic Sources and References for "Altınözü Olive Oil" -->

## Academic Sources and References

1. Türk Patent ve Marka Kurumu. "Altınözü Zeytinyağı." Altınözü Olive Oil Geographical Indication Registration Certificate. Accessed July 15, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/0dc8004a-c845-4753-b80a-3b4d86f8db36.pdfTürk Patent ve Marka Kurumu. Altınözü Zeytinyağı – Geographical Indication Information. Accessed July 15, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/1102