Turkey's Olive Oil Derby: Gemlik (Trilye) vs. Ayvalık (Edremit) – Detailed Flavor Profile Comparison

Anatolia has been home to the olive tree for millennia. Among the countless olive varieties cultivated in this fertile region, two stand out, true rivals both in terms of their table quality and the unique character of their oils: Gemlik (Trilye), the black pearl of the Marmara region, and Ayvalık (Edremit), the liquid gold of the North Aegean. The clash between these two giants is not just a contest of flavors; it also reflects their different climates, soil types (terroirs), and cultural heritage.

In this detailed guide, we explore the differences between Gemlik and Ayvalık olives, compare their flavor profiles, and discover how to best use these two amazing oils in the kitchen.

1. Geography and characteristics of olives

The most fundamental factor that determines the character of olive oil is the olive variety and the region in which it is grown.

Gemlik (Trilye): Marmara's strong character

The Gemlik olive , the predominant variety in the regions of Bursa, Iznik, Yalova, and Gemlik, is also known in literature as the Trilye olive . It grows in the humid but hardy climate of the Marmara region. The region's geographical structure gives the olive its unique hardiness.

Gemlik has made a name for itself in Turkey primarily as an excellent black table olive. Its thin skin, small stones, and fleshy texture make it an essential breakfast dish. It is characterized by a high oil content of approximately 25–30%. To preserve its quality and regional characteristics, it is labeled as a geographically designated olive .

Ayvalık (Edremit): Elegant breeze of the Aegean Sea

The Ayvalık variety, concentrated primarily around Ayvalık, Burhaniye, Gömeç, and the Gulf of Edremit, is also known as the Edremit olive. It grows in the oxygen-rich microclimate of the northern Aegean, bathed by the winds of the Kaz Mountains. It is the backbone of Turkish olive oil production. Although it is also consumed as a table olive (especially grated green olives), its true fame lies in its oil.

2. Understanding quality: production processes and chemical values

Regardless of the variety chosen, there are universal standards that determine the quality of olive oil. These standards allow us to better understand the differences between Gemlik and Ayvalık.

How high should the acidity of olive oil be?

One of the most frequently asked questions from consumers is, "How high should the acidity of olive oil be?" Free fatty acid, expressed as oleic acid, is a chemical indicator of olive oil quality. A low acidity level indicates that the olives were processed quickly after harvest and under the right conditions.

• Extra virgin olive oil: The acidity should not exceed 0.8%.

• First-class natural olive oil: The acidity level is between 0.8% and 2.0%.

To enjoy high quality olive oil, you should always prefer olive oil with a low acidity .

Production techniques: Early harvest and cold pressing

There are two important processes that directly affect quality and taste:

Early Harvest: This oil is harvested when the olives are still green or variegated. These oils generally have a more intense flavor and are the most beneficial for health. Early harvest Gemlik olive oil offers the characteristic properties of the variety in its most flavorful form.

Cold pressing: In this process, the olive paste is pressed at temperatures below 27°C. This preserves the delicate aromas and health-promoting components of the olives. Cold-pressed Gemlik olive oil preserves the entire sensory richness of the olive.

Source of health: Olive oil with high polyphenol content

Polyphenols are powerful antioxidants in olive oil. They are responsible for the bitter and sharp taste in the throat. Early harvesting and cold pressing are crucial for obtaining olive oil with a high polyphenol content . The Gemlik variety can achieve a high polyphenol content with proper processing.

3. Taste profile comparison: Analysis of Derby

When you taste these two olive oils side by side, the differences become clear. Three positive characteristics to look for in a high-quality olive oil are fruitiness, bitterness, and pungency.

Flavor profile of Gemlik olive oil

Gemlik olive oil, made from Gemlik olives, generally has a more pronounced, fuller and rustic character compared to Ayvalık.

• Aroma and Fruitiness: Gemlik olive oil has an intensely fruity olive oil character. Notes of freshly cut grass, green tomato stems, green almonds, and sometimes ripe fruit are evident. It leaves a rich, full-bodied flavor.

• Bitterness and spiciness: Generally medium to high. Especially with Gemlik Extra Virgin Olive Oil, you'll notice a distinct spiciness in the throat and a pleasant bitterness on the tongue. This robust structure makes it ideal for those who appreciate oils with character.

Flavor profile of Ayvalık olive oil

Ayvalık olive oil is a remarkably balanced and elegant oil recognized by international standards. It reflects the freshness of the Aegean Sea.

• Aroma and Fruitiness: The wine has a fresh and distinctive aroma. Green apple, artichoke, fresh Aegean herbs, and occasional floral notes dominate. On the palate, it leaves a velvety, smooth sensation.

• Bitterness and pungency: Generally less intense than Gemlik. Although the polyphenol content is high, this is reflected in a more balanced and milder flavor.

Result: The winner of the derby is your taste

The rivalry between Gemlik (Trilye) and Ayvalık (Edremit) in the Turkish Olive Oil Derby is a testament to their wealth. Both offer superior extra virgin olive oil when properly cultivated and processed.

If you're looking for a rustic, distinctive, intensely fruity olive oil with a full flavor, Gemlik Extra Virgin Olive Oil may be the right choice for you. For those seeking an olive oil with a high polyphenol content, Early Harvest Gemlik Olive Oil is an excellent option.

If you are looking for a fresher, grassier, more elegant and softer taste experience, Ayvalık olive oil will meet your expectations.

It's best to use both varieties in your cooking. Choose cold-pressed , high-quality, low-acid olive oils produced according to established standards and discover the diverse flavors of these two excellent olive oils. Remember: the best olive oil is the freshest and most carefully processed.