Edremit Bay Green Scratched Olives Product Description and Distinctive Features: Edremit Gulf Green Scratched Olive, derived from the Edremit variety of olive (Olea europaea) from the Oleaceae family, is harvested from grafted olive trees cultivated in groves located at elevations between 50 to 250 meters, with a slope of around 5–6% in the Edremit Gulf region. These olives are grown using entirely natural sweetening techniques. The Edremit Gulf Green Scratched Olive is prepared through a distinctive production and processing technique that sets it apart. Processing of Olives: Olives are carefully hand-harvested without any machinery between October 1st and November 30th, during the period when the fruit's peel displays colors ranging from yellow or yellowish-green to reddish or light violet. At this stage, the olives contain a moderate oil content, as the oil formation process is still ongoing. The fruits are categorized based on their external color, identified as either green scratched or pink scratched olives. Only undamaged olives—those with a clean, smooth surface and free from disease or blemishes—are selected. Classification tolerances outlined in the food legislation are followed during sorting. After selection, the olives are scratched and undergo a natural flavoring process. This flavoring is carried out using pure drinking water without the use of any chemicals or heat treatments. During the flavoring stage, the initial water used to sweeten the olives is replaced no earlier than the 21st day and no later than the 45th day. After this first change, the second water replacement occurs within 3 to 7 days, followed by a flavor check. If the desired flavor has not yet developed, the process is repeated. Once the olives reach a balanced, mildly bitter taste reminiscent of spring, they are transferred into a brine solution containing 7% salt and 1.5% citric acid, where they rest for a minimum of 15 days. Throughout this phase, care is taken to ensure the olives do not develop unpleasant odors or sour pickle-like smells. Instead, they are expected to retain their natural flavor and fruity aroma, maintain their original color, and avoid oxidation-related darkening. Special attention is given during this resting period to promote the easy separation of the flesh from the pit, which is a natural trait of the product. Afterward, the olives are placed into a packaging brine, with food-grade additives used in accordance with the relevant food safety regulations.