Ayvalık
Türkiye’s second oil variety, from the Edremit Gulf on the north Aegean coast. Among the major Turkish cultivars it is the low-phenol, high-pigment one — a greener-looking oil with a gentler bitter and pungent load than Memecik.
In the grove
Ayvalık — also called Edremit Yağlık — grows along the Edremit Gulf in Balıkesir province, through Ayvalık, Gömeç and Burhaniye, extending into Çanakkale and northern İzmir. The tree is of medium vigour with small round fruit and a low tendency to alternate bearing, but it is sensitive both to drought and to frost, which narrows where it can be planted.
It is the only one of Türkiye’s four leading cultivars with no entry in the IOC World Catalogue, so its published agronomic description rests almost entirely on Turkish ministry and institute material. Its measured phenol figures scatter widely across studies — from 46 to 235 mg/kg — which reflects ripeness and site rather than a stable varietal value, so no single typical number should be quoted. What is consistent is the pigment: the highest chlorophyll and carotenoid content of the Turkish cultivars tested.
Compared with the other reference cultivars
| Cultivar | Origin | Typical polyphenols | Sensory profile | Best pairing |
|---|---|---|---|---|
| Ayvalık | Balıkesir, Türkiye | Reported 46–235 mg/kg; no stable typical value | Green and aromatic, moderate bitterness, gentle pungency | Mezze, white cheese, raw vegetables, fish |
| Picual | Jaén, Spain | 300–700 mg/kg | Intensely green, clean bitterness, late-building pungency | Tomato salad, grilled vegetables, bread and salt |
| Coratina | Puglia, Italy | 330–410 mg/kg | Powerfully green and herbaceous, strong bitterness and pungency | Bean soups, grilled meat, bitter greens |
| Koroneiki | Messinia, Greece | Around the Greek mean; Cretan surveys 138–441 mg/kg | Green and aromatic, balanced bitterness and pungency | Greek salad, feta, grilled fish, horta |
| Arbequina | Lleida, Spain | 200–230 mg/kg | Soft, sweet entry, barely bitter, light pungency | Fish, salads, baking, mayonnaise |
| Memecik | Muğla, Türkiye | 296–407 mg/kg | The most bitter and pungent of the Turkish cultivars measured | Bean dishes, lamb, grilled meat, strong greens |
| Gemlik | Bursa, Türkiye | 244–491 mg/kg | Mild and approachable, delicate bitterness, low pungency | Breakfast table, soft cheese, eggs, salads |
| Domat | Manisa, Türkiye | ~351 mg/kg (single study) | Bitter and pungent, persistent — unusual for a table variety | The olive itself; the oil suits robust dishes |
Polyphenol figures are the ranges published for each variety, not measurements of any bottle in the library. A single oil's figure depends on when it was picked and how it was milled, and is shown on that oil's own page where the producer states one.