Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2025-04-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products




C_202502127EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/2127


7.4.2025






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2025/2127)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.
SINGLE DOCUMENT

’Mut Zeytinyağı'


EU No: PDO-TR-03226 – 4.4.2024
                  


PDO (X) PGI ( )

1.   Name(s) (of PDO or PGI)



                  ‘Mut Zeytinyağı’
               

2.   Member State or Third Country

Republic of Türkiye
3.   Description of agricultural product or foodstuff

3.1.   Type of product (listed in Annex XI)

Class 1.5. Oils and fats (butter, margarine, oil, etc.)
Combined nomenclature code:






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15 - ANIMAL, VEGETABLE OR MICROBIAL FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES




3.2.   Description of the product to which name in (1) applies


                  ‘Mut Zeytinyağı’ is a natural extra virgin olive oil obtained from olives grown in a special region known as ‘Mut Region’. The average free fatty acidity is ≤ 0,6 %, the average peroxide value is ≤ 12, and it turns from dark to light green in the early harvest and golden yellow in the mature harvest. The average oleic acid content is 70 %, ensuring high nutritional value and long shelf life. Total phenolic content can vary between 77,55 and 169,32 μg gallic acid/g oil according to olive ripeness. Especially the amount of α-tocopherol, a minor component known as vitamin E, is between 18-36 mg/100 g in ‘Mut Zeytinyağı’.
The striking features of ‘Mut Zeytinyağı’ are present in its sensory profile. ‘Mut Zeytinyağı’s complex and rich fruitiness notes are fresh raw olive, green almond, bitter almond, artichoke, green tomato, green pepper, freshly cut grass in early harvest olive oils; banana, sweet almond and wild flowers in mature harvest. The intensity of all the positive attributes such as fruitiness, bitterness and pungency in ‘Mut Zeytinyağı’ are light to medium. Both early and mature harvest olive oils show harmonious and balanced properties on the nose and palate in sensory evaluation.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)


                  ‘Mut Zeytinyağı’ is produced from olives grown within the demarcated geographical region.
3.4.   Specific steps in production that must take place in the identified geographical area







1.


Production and harvesting of olives.










2.


Cleaning and washing of olives.










3.


Crushing of olives.










4.


Kneading of olives.










5.


Separation of oil from olive paste.










6.


Separation of olive mill waste water from olive oil.




3.5.   Specific rules concerning labelling of the product the registered name refers to

In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, labels must include the following:






—


The name of the designation ‘Mut Zeytinyağı’,










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Trade name and address or short name and address or registered mark of the producer,










—


European Union PDO logo










—


The following logos (colored or black and white)









3.6.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—
4.   A concise definition of the geographical area


               ‘Mut Zeytinyağı’ is produced within the borders of Mut District of Mersin Province. Mut District is located 45 km northwest of Mersin city center and 165 km inland from the Mediterranean Sea. Mut District is surrounded by Karaman province to the north, Silifke to the east, Ermenek to the west and Gülnar district to the south. Mut District is located at ‘36.645379 latitude and “33.437092” longitude. Its altitude is 314 meters. The surface area of Mut district is 2 860 km2. There are 102 neighborhoods belonging to Mut.
5.   Link with the geographical area


Specificity of the geographical area

The olive tree grows in regions dominated by climate zones where winters are warm and rainy, summers are dry, and springs are partly cool and rainy. In Mut District, which has the characteristics of Mediterranean and continental climate, summers are dry and hot and winters are mild and rainy. Mut District is located at the foothills of the Taurus Mountains, on the banks of the Göksu River, and due to its geographical location, it has a microclimate feature as it is a transition point between Mersin and Karaman, which connects Central Anatolia with the Mediterranean.
The annual average temperature of Mut district is 17,5 °C, the average temperature in January is 7,1 °C, the absolute minimum temperature is –2,6 °C, the average temperature in May is 20,7 °C, the average temperature in July is 28,7 °C, the average annual rainfall is 421 mm.
Being in an area sheltered from the prevailing northern winds that can harm olive cultivation provides an advantage to the local olive groves. The absence of strong winds ensures that the tree and the olives on it remain intact, the olives do not fall, and therefore leads to produce quality olive oil from healthy raw materials.
The quality of olives is ensured by the fact that the winds blowing from the northeast and southwest of the Mediterranean balance the humidity in the air, and the high and rich vegetation in the mountains, and as a result, the olive oils produced with correct production practices are of superior quality. The annual average humidity rate in Mut district was determined as 59,1 %. Since the humidity rate is lower than 70 %, harmful fungi/bacteria and pest diseases are not encountered. For this reason, there is no need for pesticide application. This situation makes olives healthy and “Mut Zeytinyağı” produced has low free fatty acidity, low peroxide value and has no rancid defect on sensory evaluation.
The total area of the district is 2 860 km2. In the west of the district, there is the “Mut Plain” extending along the Göksu Valley. It is located between 150 - 600 elevations. The center of the district is established on a bowl-like plain between mountains rising from south to north and west. Because of this feature, the name “Mut Pit” is frequently used in the region. There are many mountains at altitudes of 700-800 m in the south and 1 500-2 000 m in the north and west. Mut District is located in the most mountainous part of Mersin province.
The soil structure in Mut district is sandy loam, which creates the most ideal soil structure for olive tree cultivation. Suitable soil structure ensures healthier growth of the olive tree, healthy fruit production and therefore the production of healthy, good raw materials for olive oil. As soil characteristics are related with olive oil’s moutfeel bitterness attribute, “Mut Zeytinyağı” produced from sound olives has balanced and harmonious sensory properties in the palate.
Climatic and geographic factors of the production zones greatly influences the minor fraction composition; positive relationships between altitude and the level of tocopherols and phenolic compounds of the oils were observed, whereas a negative correlation with rainfalls was found in recent scientific studies. The terroir structure of Mut district directly affects the quality and sensory properties of olives and olive oil in positive way. The fact that Mut district has a rich flora and fauna is an important factor in 'Mut Zeytinyağı' having distinctive sensory notes such as green almond, bitter almond, artichoke, green tomato, green pepper, freshly cut grass in early harvest olive oils; banana, sweet almond and wild flowers in mature harvest.

Human factors

When it comes to olive harvest, the people and producers of Mut have the habit of picking the olives from the trees by hand. This habit prevents the deformation of the olives, thus reducing the acidity of the 'Mut Zeytinyağı' and allowing the aromatic properties of the oil to stand out in sensory terms.
Mut District is one of the important olive production regions of Türkiye and the history of olive oil production dates back to ancient times. Olive and olive oil production in the district have been continuing for thousands of years. Mut, which had an important place in the Cilicia Region in ancient times, has been under the influence of many civilizations. It continued its existence as an important settlement center, especially during the Roman and Byzantine periods. Olives have been grown and olive oil produced in this region since ancient times. Especially during the Roman and Byzantine periods, olive oil production in Mut was highly developed. With the influence of the Roman Empire in the Cilicia Region, olive oil production and trade increased greatly. During the Byzantine Empire, olive oil was an economically important resource of the region. Mut district, which was annexed to the Ottoman Empire by Fatih Sultan Mehmet Bey in 1466, consisted of Sarıkavak, Mut and Silifke districts between 1500 and 1555, and became smaller in 1555 due to Silifke becoming a separate district. During the Ottoman Empire, Mut continued to produce olives and olive oil. During the Ottoman period, olive production was encouraged and laws and orders were issued for the introduction of wild olive varieties into trade.
In the yearbook records dated 1898, it is stated that “Of grafted wild olives in the district are produced very delicious olives and olive oil. They export excess amount to the surrounding districts and Karaman.’ It shows that olive growing and olive oil trade, which are among the economic value and leading agricultural activities of Mut District, have been carried out in the region for more than 2 000 years.
According to the official records of Mut district, there are 12 million olive trees, and the olive tree located in Haydar District, which was determined to be 1 300 years old with the decision of the Ministry of Culture and Tourism dated 23.12.2009 and numbered 5577, was registered as a ‘monumental tree’. Then, in 2021, three more olive trees were registered in Çortak neighborhood, 820 years old, in Kurtuluş neighborhood, 650 years old, and in Hacısait neighborhood, 435 years old.

Specificity of the product


                  ‘Mut Zeytinyağı’ is an extra virgin olive oil and sensorially without defect and remarkable fruitiness. Pedoclimatic factors are related to the sensory attributes of olive fruitiness, grass, artichoke and pungency. Optimum temperatures and precipitations during olive fruit maturation period support ‘Mut Zeytinyağı’s flavor complex intensity.
The aromatic values of olive oils obtained as early harvest from olives collected in October are more intense. In addition to its light to medium fruitiness, it contains scents of fresh raw olives, green almonds, bitter almonds, artichokes, green tomatoes, green peppers, freshly cut grass. Bitterness and pungency intensities are medium. Olive oil obtained from olives harvested in December, which are considered mature harvest, contains banana, sweet almonds and floral scents. Its fruitiness, bitterness and pungency values are more light or medium and its viscosity is clear and fluid. Both early and mature harvest olive oils have harmonious and balanced characteristics on the nose and palate.

Causal link

Mut district is surrounded by high mountains and has a microclimate feature as a result of the synthesis of continental and Mediterranean climate, which brings olive farming to the front. The sandy loam soil structure, wind directions, humidity rate, average temperature throughout the year and altitude above sea level are suitable for olive cultivation, and the human factor in practices such as cultivation and harvesting make 'Mut Zeytinyağı' distinguished in terms of raw materials.
The terroir structure of Mut district directly affects the quality and sensory properties of olives and olive oil. The fact that Mut district has a rich flora and fauna is an important factor in 'Mut Zeytinyağı' having distinctive sensory notes.

Reference to the publication of the specification

The Government accepted the proposal for recognizing 'Mut Zeytinyağı' as a protected designation of PDO and published in the Official Gazette of the Turkish Republic No 2018/21 of 15 January 2018.
The changes made in the registration document were published in the Official Geographical Indication and Traditional Product Name Bulletin of the Turkish Patent and Trademark Office dated 16.7.2020 and numbered 81.


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2025/2127/oj
ISSN 1977-091X (electronic edition)