Edremit Bay Green Scratched Olives Product Description and Distinctive Features: Edremit Gulf Green Scratched Olive, produced from the Edremit Olive (Olea europaea) belonging to the Oleaceae family, is obtained from fruits grown on grafted plants in olive groves with an elevation ranging from 50 to 250 meters and a slope of approximately 5-6% in the Edremit Gulf. The olives are cultivated using entirely natural sweeteners. Edremit Gulf Green Scratched Olive is processed using a unique preparation and processing method. Processing of Olives: Olives are hand-picked without the use of machinery between October 1st and November 30th, depending on the period when the peel color of the fruit ranges from yellow or yellowish-green to reddish or light violet on the fruit peel color scale. During this period, olives are moderately oily, and the oiling process is still ongoing. The olives are separated based on their yellowish-green and reddish colors, which can also be referred to as green scratched and pink scratched. Olives that have not been impacted during harvesting, have a smooth and even surface, and do not carry any disease or damage-related stains are sorted. Tolerance values given in the food code for classification are applicable in this regard. After the sorting process, olives are scratched and subjected to the flavoring process. Flavoring is done with natural drinking water, and no chemical or heat treatment is applied. In the flavoring process, the first water poured over the olives to sweeten them is changed at least on the 21st day and at most on the 45th day. Following the first water change, the second water is replaced between 3-7 days, and the flavoring is checked. If the olives are not yet flavored, the same process is repeated. After the olives are flavored and have a slightly bitter (spring-like) taste, they are placed in brine prepared with 7% salt and 1.5% citric acid and left to rest in the brine for at least 15 days. During this period, attention is paid to ensuring that the flavored olives do not have a sour pickled smell and do not have undesirable tastes and odors, but rather maintain their natural fruit aroma and taste, preserve the natural color of the olives, and prevent oxidation darkening. In the flavoring process, special care is taken during the resting phase to facilitate the easy separation of the pulp and the seed due to the physiological property of the product. Afterwards, the olives are placed in packaging brine, and food additives in the packaging brine are used in accordance with the relevant regulations.