Aydin Memecik Olive Oil Product Description and Distinctive Features: Aydın Memecik Olive Oil is a natural extra virgin olive oil obtained from Memecik variety olives grown in the Aydın province. It has a color ranging from green to golden yellow, with an intense fruity aroma and distinctive bitterness and pungency. Olive trees thrive in regions with a climate characterized by mild and rainy winters, dry summers, and partially cool and rainy springs. Aydın has a dominant Mediterranean climate with hot and dry summers and rainy winters. The climate, with an annual average temperature of 17.6 °C and an average annual precipitation of 580-1000 mm, provides optimal conditions for olive cultivation. The prevailing air currents from the west, particularly influenced by the opening of the Büyük Menderes Valley towards the sea, allow warm influences and rain-bringing winds from the sea to easily reach the inland areas. These winds contribute to the unique organoleptic properties of Aydın Memecik olive oil and protect the olives from the olive fly during the ripening period. The low damage from the olive fly results in low free acidity and peroxide levels in the olive oil. Olive cultivation in the lands irrigated by the Menderes River in Aydın does not require additional irrigation, giving Aydın Memecik oil a high fruity and aromatic profile. Aydın Memecik Olive Oil is produced using the traditional Memecik olive variety cultivated in the Aydın province. The olive variety significantly influences the phenolic content of olive oil. Aydın Memecik Olive Oil should have a total phenolic content of at least 100 mg/kg. Extra virgin olive oils produced from Memecik olives in Aydın are rich in luteolin. Luteolin is one of the key phenolic compounds in olive oil. Studies on the biochemical characterization of Memecik olive oils in Aydın have shown that the total phenolic content of extra virgin olive oils produced from Memecik olives in Aydın is significantly higher compared to those produced in İzmir, especially in terms of luteolin content. Sterol content in Memecik olive oils produced in Aydın has been found to be higher than oils produced under similar conditions in İzmir and Muğla. The drought-resistant nature of Memecik olives, their adaptation to the hot climate of the region, and their traditional cultivation practices in Aydın contribute to the high phenolic content of the olive oil.