Aydın Yamalak Yellow Olive

Aydın Yamalak Sarısı Zeytini (Olea europaea L.) is a unique, early-ripening, table olive variety native to the province of Aydın. An application for geographical indication was submitted to the Turkish Patent and Trademark Office by the Aydın Chamber of Commerce on 26 June 2018 and it was officially registered as a geographical indication (Registration No: 732) on 21 April 2021.

Aydın Yamalak Sarısı Zeytini is exclusively cultivated in the province of Aydın and is recognized as an early-ripening green table olive. It is distinguished by its early harvest, large fruit size, and approximately 20% oil content. The Faculty of Agriculture at Adnan Menderes University contributed to the registration process, with preparations based on phenotypic reports by Professor Dr. Faik Ekmel Tekintaş.

• Application No / Date: C2018/138 — 26 June 2018
• Registration No / Date: 732 — 21 April 2021
• Registered by: Aydın Chamber of Commerce
• Geographical Boundary: Cultivation and production must occur throughout the entire province of Aydın.
• Usage Requirements: The label “Aydın Yamalak Sarısı Zeytini” and the geographical indication emblem must appear on the product or packaging; if not feasible on the packaging, they must be visibly displayed at the production facility.
• Inspection: At least one annual inspection is conducted by a minimum five-member inspection commission coordinated by the Aydın Chamber of Commerce, comprising representatives from the Directorate of Agriculture, Adnan Menderes University, and related institutions.

The characteristic features are as follows:

• Fruit weight: 6–11 g; kernel weight 1–1.5 g; flesh to kernel ratio of 80–90%
• Yield per tree: 40–60 kg; notable for its large fruit size
• Salt content ≥ 5% NaCl and maximum pH value of approximately 4.3
• Early ripening: Flowering begins in May; the green maturity phase occurs at the end of September to the beginning of October.

• Cultivation: A local variety originating from the Yamalak village, propagated through vegetative grafting using Delice rootstock. Planting spacing is determined according to land conditions as either 4×6 m or 7×7 m.
• Fertilization: Young trees receive 100 g nitrogen, 100 g phosphorus, and 200 g potassium per tree. Mature trees are fertilized according to yield levels: phosphorus (600–1000 g) and potassium (500–1250 g).
• Irrigation: Rainfall is generally sufficient; irrigation is applied during dry periods between April and July as needed.
• Harvest: Harvested manually or mechanically during the green maturity phase at the end of September to the beginning of October. Due to the fruit’s full structure, sophisticated brining processes are applied.

• Scoring: Shallow scoring is performed to reduce bitterness.
• Cracking: After cracking and puncturing the fruit, alkaline treatment is used to remove bitterness.
• Filling: After pitting, the olives are enriched with fillings such as red pepper and carrot; alkaline treatment lasts 8–15 hours.
• Storage and Packaging: Stored at 7–10 °C and 80–85% humidity; packaged in plastic jars, tin cans, or glass jars. Pasteurization is applied to glass-packaged products.