Tavşan Yüreği Olive Variety: Detection of Regional Differences...

The flawless extra virgin olive oil produced from the Tavşan Yüreği (*) and Beylik (*) olive varieties, along with the Karazeytin type, was tested by taking samples from two seasons and different locations for significant minor components.

Although samples were taken from all three olives to produce olive oil in the 2019-20 season, the olive oil from the Karazeytin type was not analyzed due to defects. In the 2020-21 season, due to alternation, it was not possible to obtain the product, and once again, olive oil could not be produced from the Karazeytin.

This study confirms the information given in the previous SANTEZ project about the Tavşan Yüreği olive variety, known for its high Oleocanthal levels.

The flawless extra virgin olive oil produced from the Tavşan Yüreği olive variety, with a very high Oleocanthal level of 191 mg/kg, can be used as a medicinal product. Antalya should take advantage of this opportunity.

It would be beneficial to initiate registration procedures for the Karazeytin type at BATEM or Bornova Olive Research Institute. The registration procedures conducted by TTSM generally evaluate morphological and pomological features according to UPOV criteria, and do not assess culinary olive or olive oil characteristics.

Although the Beylik olive variety has a higher value in terms of bitterness and pungency compared to the Tavşan Yüreği olive variety, the source of bitterness and pungency in the Beylik olive variety has not yet been identified. Therefore, it would be useful in the next stage to conduct polyphenol component analyses for both varieties and one type.

Tavşan Yüreği Zeytin Çeşidi Yöresel Farklılıkların Tespit Edilmesi Projesi

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