NEFES / "Günün İçinden" – 'The world’s healthiest olive oil'

"According to the news based on data shared by the Antalya Commodity Exchange (ATB), the technical and economic analysis of olive oil obtained from the geographically indicated 'Tavşan Yüreği' olives unique to Antalya is as follows:"

Economic and Production Data

• Unit Price: The price per liter of the product is set at 1,500 TL. This figure corresponds to a cost approximately 3.75 to 4.3 times higher than the standard retail olive oil price range of 350-400 TL.

• Yield Rate: While 1 liter of oil is obtained from 5 kg of olives in standard varieties, 14 kg of olives must be processed for 1 liter of oil in the "Tavşan Yüreği" variety. This indicates a 180% higher raw material requirement compared to standard production.

• Harvest Status: Due to climatic factors (extreme heat and irregular precipitation), there has been a 30-35% decrease in olive yield this year. The total harvest expectation across the Antalya region is approximately 50,000 tons.

Technical and Scientific Findings

• Oleocanthal Level: According to analyses conducted at the University of Cordoba in Spain, the oleocanthal (antioxidant component) level in the product was measured at 191 mg/kg.

• Polyphenol Ratio: It has been determined that the polyphenol content of the product is 3 to 4 times higher than that of other olive oil varieties.

• Classification: Due to its high concentration of phenolic components, it is categorized as a product suitable for "medicinal use."

Chronology

• 2018: Geographical Indication (GI) registration was obtained under the name "Antalya Tavşan Yüreği."

• 2021: Analysis processes at the University of Cordoba were completed, and component ratios were officially reported.

• 2025 (Current): Following low yields and high component values, the current market price was announced as 1,500 TL/Liter.

Scientific Evaluation by Prof. Dr. Mücahit Taha Özkaya (Ankara University)

The evaluation, based on technical analyses and scientific data, is as follows:

• Data Methodology: The analyses are not based on a single sampling; they rely on the comparison of samples collected over two production seasons and from diverse geographical locations.

• Oleocanthal Concentration: Tests detected 191 mg/kg of oleocanthal in Tavşan Yüreği olive oil. This data is classified as "high level" when compared to the average component ratios found in standard extra virgin olive oils.

• Component Validation: Research projects confirm that this variety, when processed as flawless extra virgin olive oil, shows a statistically significant difference in minor components compared to other varieties (such as Beylik and Kara types).

• Functional Classification: Due to the 191 mg/kg oleocanthal presence, the data suggests this product should be evaluated as a medicinal-grade (pharmaceutical) product rather than a standard food item.

Table: Component Analysis of Tavşan Yüreği Olive Oil (Özkaya Data)

Parameter	Value / Status	Comparative Evaluation
Oleocanthal Level	191 mg/kg	High concentration compared to standard oils
Test Duration	2 Seasons	Verification of time-dependent consistency
Component Type	Minor Components	High bioactive potential
Production Standard	Flawless Extra Virgin	Technical purity requirement

Conclusion: These technical data represent a strategic economic and scientific opportunity for the Antalya region.

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