DETERMINATION OF THE MOST SUITABLE BLACK OLIVE OIL VARIETIES FOR TABLE CONSUMPTION IN SOUTHEAST ANATOLIA REGION
DETERMINATION OF THE MOST SUITABLE BLACK OLIVE OIL VARIETIES FOR TABLE CONSUMPTION IN SOUTHEAST ANATOLIA REGION
(1975 – 1977)
Riza Karaca
Objective
The widespreadly grown olive trees in the region were remove by the farmers because of unsuitability on olive oil prices. The olive varieties for pickling and oil production were seeded together in the olive gardens in the region. If the olive varieties of pickling were used only for pickling, farmers could earn more money. The objective of this study was to determine of quality properties of olives for table consumption to evaluate the certain criteria for utilisation of the olive varieties. When olive varieties were used for table combustion and making pickles separately, the consumption of olives could be increased and prevented the removing of the olive trees by farmers.
Materials and Methods
The regional varieties ofHalhali, Kalembezi, Yag celebi and Kan celebi were used in this study. Three different salt concentration were applied in making black olive pickling.
The varieties used in the treatments were harvested at the end of the November and at the beginning
