Aydin Memecik Olives Product Description and Distinctive Features: Aydın Memecik Olive is the fruit of the Memecik olive trees, which belong to the Olea europaea L. species. The Memecik variety is the most prevalent olive type in the Aegean Region and is widely cultivated in the valleys of the Büyük and Küçük Menderes. These trees are typically grown on sloping, hilly, and mountainous lands and are known for their resistance to drought. In particular, when the Memecik variety is grafted onto the Delice rootstock, it results in long-living trees capable of producing economic yields for approximately 80-100 years. After this period, applying suitable pruning techniques, such as rejuvenation pruning, can help revitalize these trees and restore their productive capacity. The trunk of the Aydın Memecik Olive tree is dark gray, cracked, and features broad leaves. The upper side of the leaves is dark green, while the underside has a slightly fuzzy texture. Although it is primarily known for oil production, it can also be harvested early and used as either green or black table olives. The small protrusion at the tip of the fruit is what gives this variety its name. With proper care, the tree grows vigorously and is partially self-fertile. It exhibits strong periodicity and has a high ratio of oil and flesh compared to the pit. The variety shows moderate sensitivity to the olive fly. The average weight of the fruit is 4.78 g, the flesh-to-pit ratio is 7.53, and the oil content is 24.50%. There are approximately 200 fruits per kilogram. The fruit index, which measures the ratio of fruit length to width, ranges from 1.4 to 1.5. Aydın Memecik Olive is valued both as an oil olive and as a table olive, with the harvest timing varying depending on its intended use. The fruit's color, or fruit maturity index, plays a crucial role in determining the harvest period. For green table olives, harvesting typically occurs when the fruit reaches a yellowish-green color in September to October. On the other hand, olives intended for black table olives or oil production are harvested between November and December, when the characteristic color of the variety is fully developed. In Aydın, the harvest months of October, November, and December are marked by temperature differences between day and night of approximately 5.7°C, 4.6°C, and 3.8°C, respectively. These temperature fluctuations provide the essential night-day variation needed for optimal and rapid oil accumulation and color transformation in Aydın Memecik Olives. The average annual rainfall in Aydın is 636.7 mm over several years, which meets the water requirements for the Aydın Memecik Olives. The region’s climate, soil composition, and pH level, along with the abundant vegetation of the surrounding mountains, all contribute to the distinctive qualities of Aydın Memecik Olive. The soil, enriched with adequate phosphorus and microelements due to irrigation from the Menderes River, and the mountainous landscapes on the north and south of the province, together with the prevailing north winds in the morning and west winds in the afternoon, enhance the phenolic content of the olives. The phenolic compounds, such as luteolin-7-glucoside, rutin, trans-cinnamic acid, cyanidin-3-glucoside, and cyanidin-3-rutinoside, are particularly abundant in Aydın Memecik Olives.