Aydin Memecik Olives Product Description and Distinctive Features: Aydın Memecik Olive is the fruit of the Memecik variety olive trees belonging to the Olea europaea L. species. Memecik is the most widespread olive variety in the Aegean Region and is commonly cultivated in the valleys of Büyük and Küçük Menderes. It is typically grown on sloping, hilly, and mountainous terrains and exhibits resilience to drought. Particularly, the Memecik variety grafted onto the Delice rootstock yields long-lived trees that can provide economic yield for approximately 80-100 years. Afterward, by applying appropriate pruning methods (such as rejuvenation pruning), it is possible to rejuvenate these trees for further productivity. The trunk of the Aydın Memecik Olive tree is dark gray, cracked, and has broad leaves. The upper part is dark green, while the lower part is somewhat fuzzy. Although generally considered suitable for oil production, if harvested early, it can also be evaluated as a green or black table olive. The small protrusion at the tip of the fruit gives the variety its name. Under good maintenance conditions, the tree grows vigorously and is partially self-fertile. It demonstrates strong periodicity and has a high oil and flesh-to-pit ratio. The variety is moderately sensitive to the olive fly. The average fruit weight is 4.78 g, flesh-to-pit ratio is 7.53, and oil content is 24.50%. The number of fruits per kilogram is approximately 200 pieces/kg. The fruit index (fruit length/fruit width) value ranges from 1.4 to 1.5. Aydın Memecik Olive is evaluated both as an oil olive and a table olive, and the harvest maturity and period vary depending on the evaluation method. In this regard, fruit color, or fruit maturity index, is taken into consideration. Typically, olives intended for green table olives are harvested when the fruit reaches a yellowish-green color in September-October. In contrast, olives intended for black table olives and oil production are harvested from November to December when the characteristic color of the variety is expected to develop. In Aydın, the harvest months of October, November, and December are characterized by night-day temperature differences of approximately 5.7°C, 4.6°C, and 3.8°C, respectively. This temperature variation ensures the necessary night-day temperature differences for good and rapid oil accumulation and color change in Aydın Memecik Olives. The average annual rainfall in Aydın is 636.7 mm over many years, satisfying the annual water requirement of Aydın Memecik Olives. The region's climate characteristics, soil structure, and pH level, combined with the rich vegetation of the surrounding mountains, contribute to the unique qualities of Aydın Memecik Olive. The adequate phosphorus and microelement content in the soils irrigated by the Menderes River and the mountainous terrains surrounding the north and south of the province, coupled with the prevailing north winds in the morning and west winds in the afternoon, enhance the phenolic compounds in the product. The phenolic components, including luteolin-7-glucoside, rutin, trans-cinnamic acid, cyanidin-3-glucoside, and cyanidin-3-rutinoside, are notably high in Aydın Memecik Olives.