When cultivating olive oil, the variety (cultivar) often indicates the origin of the olives from which the olive oil is obtained. In general, olive varieties bear the name of the region in which they were born, thus recalling various specific geographical locations or historical areas.

At the same time, the variety dictates the aromatic notes that the olives will have, which then tell us how to use the olive oil in the kitchen to create balanced recipes.

In the olive oil industry, the term „coupage” is used to describe olive oils obtained by combining two or more varieties of olives in order to create new flavors, mixing together the floral or green notes offered by each variety.

But nowadays, more and more consumers are starting to appreciate the unique characteristics of each variety, which is why monovarietal olive oils (produced from a single olive variety and preferably from a single source) have grown in popularity.

Just as, for example, Merlot grapes are used to obtain a fruity, slightly bitter wine, monovarietal oils are preferred because they emphasize the unique characteristics of the olive variety from which they come, thus creating an olive oil with a clear, well defined sensory identity.

The variety from which the olives from our plantation are obtained is called Ayvalık – one of the most representative authentic Turkish varieties and also one of the three varieties patented by the Turkish Patent Institute, being therefore a representative element of Turkish culture.

Ayvalık is a picturesque seaside town on the Aegean coast. The olive groves in this region are mentioned in some of the oldest writings in the area. Many civilizations that have risen and fallen over Anatolia have taken up this tradition of cultivating the olive fruit and pressing it to obtain oil.

Olives and olive oil production in this area are the basis of the economy of the Çanakkale region, which makes olives a fundamental ingredient in local cuisine, so it is rare to find recipes in this area that do not include olive oil or olives.

According to research conducted by the Faculty of Agriculture in Çanakkale*, the Ayvalık variety is recognized as a variety that produces a high quality olive oil, aided by climatic factors and alkaline soil specific to this region. Moreover, according to the same study, the Çanakkale area, where the DARVARI GARDEN plantation is located, is the most suitable region in western Turkey for cultivating this variety due to its geographical position and ecological factors.

In terms of aromatic notes, olive oils obtained from the Ayvalık variety are rich in sensory perceptions such as green fruits, grass, green tomatoes, artichokes, ripe fruits, green almonds, flowers, vanilla and fresh walnuts, influenced by conditions such as when the olives are harvested or their degree of maturity, but also the effect of iodized air and cold winds coming from the North Aegean Sea.

Another important element dictated by the olive variety is how oxidation-resistant the olives are during the oil production process. From this point of view, the olives of the Ayvalık variety measure optimal values, having an ideal degree of UV absorption (K232 = 1.499 and K270: 0.088), which makes these olives successfully retain their organoleptic properties even after harvest.

In the story of DARVARI GARDEN, we did not choose the variety, the variety picked us. An authentic Turkish cultivar, representative of the Mediterranean culture, which we take care of, so that the olive oil obtained is authentic and natural.

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* Research paper entitled ‘Determination of chemical properties and volatile components of olive oils in the Geyikli area’, carried out by 1ÇOMÜ Faculty of Agriculture, Department of Horticulture 17020 / Çanakkale, in which samples of fruit taken from plantations were analyzed and compared of olive trees in the Geyikli region of Ezine district in Çanakkale province and in various regions of Edremit Bay in Balıkesir province.