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: 2026-01-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, consumer information, designation of origin, labelling, olive, product designation, quality control of agricultural products








C_202600375EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/375


19.1.2026






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/2026/375)

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


                     ‘Milas Çekişke Zeytini’
                  


EU No: PDO-TR-02943 – 11.5.2023
                  


PDO (X) PGI ()

1.   Name(s)


               ‘Milas Çekişke Zeytini’
            
2.   Member State or Third Country

Türkiye
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruits, vegetables and cereals fresh or processed

Combined nomenclature code

07 – EDIBLE VEGETABLES AND CERTAIN ROOTS AND TUBER

                  0709  – Other vegetables, fresh or chilled

                  0709 92  – Olives
3.2.   Description of product to which the name in (1) applies


                  ‘Milas Çekişke Zeytini’ is a greenish-yellow, plump table olive obtained from olive trees of the Memecik variety in the Milas region. The ‘Milas Çekişke Zeytini’ can be served flavoured with Milas Zeytinyağı, lemon, and lemon juice. The products used for flavouring are specific to the geographical area. Some physicochemical parameters associated with ‘Milas Çekişke Zeytini’ are set out in Tables 1 and 2 below.
The olive presents the chemical, phenolic and sensory characteristics of Milas Çekişke Zeytini as a comprehensive technical profile. Total antioxidants were measured in the range of 530,15-535,17 mg TE/100 g, and total phenolic compounds were determined to be 152,22-154,16 mg GAE/100 g. These values indicate a high phenolic/antioxidant value that supports oxidative stability. When examining the fatty acid composition, oleic acid is found at 65,13-66,25 %, linoleic acid at 11,31-13,1 %, and linolenic acid at 0,83-0,89 %. This profile indicates that the high OA content is consistent with a mild fruity taste and good shelf life. Other fatty acid types, such as palmitoleic, arachidic, and behenic acids, are present in the ranges of 1,15-1,31 %, 0,40-0,45 %, and 0,11-0,15 %, respectively. Fruit size is 200-250 per kilogram, ensuring consistent processing performance and efficiency. Volatile components are set out in Table 2. 4-Ethylphenol shows a concentration of approximately 20 % while Phenylethyl alcohol is approximately 9,3 % and 3-Hexen-1-ol is in the range of approximately 12,8-13,5 %. These notes shape the fruity, floral and slightly spicy character of the olive.
Consequently, Milas Çekişke Zeytini, with its high antioxidant and phenolic content, supports oxidative stability while its fatty acid balance and rich volatile profile make it a strong product in terms of sensory characteristics. It provides a solid foundation for industrial applications targeting functional foods and shelf-life optimisation.

Table 1


Some physicochemical parameters of ‘Milas Çekişke Zeytini’







Parameter


Value




Total Antioxidant


530,15 -535,17  mg TE/100  g




Total Phenolic Compounds


152,22 -154,16  mg GAE/100  g




Fruit Size (Per kg)


200 -250  pieces/kg




Linoleic Acid (C18:2)


11,31 -13,1  %




Oleic Acid (C18:1)


65,13 -66,25  %




Palmitoleic Acid (C16:1)


1,15 -1,31  %




Linolenic Acid (C18:3)


0,83 -0,89  %




Arachidic Acid (C20:0)


0,40 -0,45  %




Heptadecenoic Acid (C17:1)


0,9 -0,12  %




Behenic Acid (C22:0)


0,11 -0,15  %








Table 2


Volatile compound profile of ‘Milas Çekişke Zeytini’







Parameter


Value (%)




Octane


6,23 -6,51 




2-Butanol


3,25 -3,60 




Acetic Acid, Hexyl Ester


2,89 -3,18 




3-Hexen-1-ol


12,83 -13,50 




1-Hexanol


7,00 -7,37 




4-Hexen-1-ol


5,67 -5,90 




3-Octanol


0,45 -1,00 




Acetic Acid


5,35 -5,88 




2-Hexanol, 3-Methyl


2,00 -2,54 




2-Hepten-1-ol


0,63 -0,84 




Benzaldehyde


0,73 -0,92 




4-Nitrophthalamide


1,16 -1,46 




Copane


1,57 -1,78 




1-Octanol


0,92 -1,10 




2.3-Butanediol


0,65 -0,86 




Benzene-Methyl


0,35 -0,64 




4-Undecene, 5-methyl-, (Z)


0,42 -0,73 




Hexanoic Acid


0,67 -0,89 




(1R, 2R)-1-Methanol-2-acetonitrile-4-cyclohexene


4,03 -4,23 




Phenol, 2-Methoxy


1,29 -1,50 




Pentanoic Acid


1,00 -1,18 




Benzenemethanol


3,78 -3,99 




Phenylethyl Alcohol


9,31 -9,43 




2-Methoxy-4-methylphenol


4,25 -4,46 




4-Ethylphenol


20,16 -20,38 




Nonanoic Acid


0,33 -0,53 




Hexadecanoic Acid


0,14 -0,35 




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—
3.4.   Specific steps in production that must take place in the identified geographical area

All stages of ‘Milas Çekişke Zeytini’ production, including harvesting, selection, cleaning, brining and fermentation must be carried out in the production area defined in Section 4.
3.5.   Specific rules on slicing, grating, packaging, etc. of the product the registered name refers to

—
3.6.   Specific rules on labelling of the product the registered name refers to

In addition to the legal requirements on the labelling and presentation of foodstuffs, labels must include the following:






—


the name of the designation ‘Milas Çekişke Zeytini’;










—


trade name and address or short name and address or registered trademark of the manufacturer;










—


European Union PDO logo.




4.   Concise definition of the geographical area

The protected area refers to all the villages and towns under the municipality of Milas in the province of Muğla, located in southern Aegean region.
5.   Link with the geographical area


               ‘Milas Çekişke Zeytini’ is a table olive produced from the unripe green-yellow olives of the Memecik variety, which are harvested from the Milas region, crushed, and then matured in brine.
Milas is located in the northwestern part of Muğla province, in the Menteşe region, characterised by narrow and deep valleys between the Ilbıra Mountain to the west and the Akçay basin to the east, with limestone soils. The limited agricultural areas and the hilly terrain of the district provide a suitable environment for olive cultivation. Olive farming in Milas has naturally evolved into an agricultural activity due to the region’s favourable natural conditions.
The district experiences typical Mediterranean climate characteristics. Olive trees require temperatures of 15-20 °C during the flowering period, 15-20 °C during fruit ripening, and at least 5 °C from ripening to harvest. In addition, a specific cold period is needed for flower bud formation. Olive trees are very sensitive to low temperatures and can be damaged if daily minimum temperatures drop below – 7 °C. In Milas’ olive groves, the average daily temperatures in December, January, and February are 9,9 °C, 8,9 °C, and 9,5 °C, respectively, providing nearly optimal conditions for olive tree growth and allowing for high yields.
The ripeness levels of the Memecik variety olives used to produce Milas Yağlı Zeytini and ‘Milas Çekişke Zeytini’ differ. This results in the olives having different organoleptic factors such as aroma and taste developed during brining. In addition, the crushing process contributes to reducing the bitterness of ‘Milas Çekişke Zeytini’ in brine and helps to form aromatic compounds. Because ‘Milas Çekişke Zeytini’ is made from unripe green-yellow olives, it has a high antioxidant content (531,17 mg TE/100 g), which is positively influenced by the crushing process applied during production. This process also optimises the phenolic content (153,22 mg GAE/100 g) and fatty acid composition (oleic acid (C18:1): 66,13 % and linoleic acid (C18:2): 12,31 %) during the brining phase. The olives are hand-picked and crushed in a way not to damage the seeds to remove the bitterness with water that does not contain chlorine. They are then prepared as brined olives rich in oleic acid and antioxidant content (66,13 % and 531,17 mg TE/100 g, respectively). For many years, Milas Çekişke Zeytini has been an integral part of Milas, where the Memecik variety is harvested early while still green and processed using traditional methods, resulting in a unique product.
Milas has been an inhabited area throughout history. The rock paintings found along the shores of Bafa Lake, north of Milas, date back to the 6th millennium BC. Stone axes dating back to the 5th millennium BC have been discovered in Beçin, located five km south of the Milas town centre. For thousands of years, the primary food sources for the people living in Milas have consistently been olives and olive oil. Archaeological excavations in the 26 ancient city ruins in the region have uncovered olive oil extraction tools, stone olive crushing stones, and presses, documenting a rich tradition of olive and olive oil culture in the area. The thousands of years of tradition and cultural accumulation in olive and olive oil production add unique value to Milas.
During the crushing phase of the production process, the bitterness of ‘Milas Çekişke Zeytini’ is reduced, its flavour is enhanced due to its ability to easily absorb brine, and its texture softens. The cracking process of olive grains should be done no longer than one day after harvest, before the olive grains lose their vitality.
Today, the people of Milas continue to produce olives and olive oil with their millennia of experience and cultural heritage. ‘Milas Çekişke Zeytini’ is also a product of this rich cultural history. Before the new harvest season begins and as the olives from the previous year are still being consumed and stored, the first product presented on the table for those yearning for olives is ‘Milas Çekişke Zeytini’. For this reason, as soon as the olives begin to ripen, all olive producers in Milas eagerly and festively handpick the green olives. Subsequently, family members participate in the process of crushing the olives one by one. Sometimes neighbours also join in the olive crushing process with the family. Together, they prepare enough olives to meet their needs and for sale at the market until the other varieties of olives mature. Families in Milas without olive trees purchase green olives from local traditional markets to prepare their own ‘Milas Çekişke Zeytini’. The preparation of ‘Milas Çekişke Zeytini’ takes community effort and is conducted in a festive atmosphere.

Reference to the publication of the specification

Official e-Bulletin of the Turkish Patent and Trademark Office No 126, 1.6.2022, pp. 52-53


(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/2026/375/oj
ISSN 1977-091X (electronic edition)