Turkey is one of the major olive and olive oil producers for its geographical position and climate such as Italy, Spain, Greece and Tunusia. The taste and the quality of the olive oil differs for many reasons such as climate of the location, productive power of the soil, from the form of picking olive to the type of the compost is used, and the properties of mechanical olive mash machines.

Riviera''s quality is based on the technology of the production, the percentage of natural oil. When it''s time fow quality, there are two major factors. First, the acid rate that may be measured by chemical analysis. The second factor is, determining and measuring the taste and the smell. This process is done by taste experts and called "degustation". The most important part of quality mark, depends on degustation.

Our country''s olive and olive oil production may be examined by three major districts. Ayvalık / Edremit type of olives that are breed for oiling at Ayvalık / Edremit District; Bay Area district that is bordered by İzmir on North Milas on South; generally Aydın / Memecik breeding Aydın district that comprehends Fethiye, Antalya, Mersin, Hatay cities South District.

These mentioned districts have different olive oil productions due to chemical properties, physical conditions and different sensivities. For sensitivity or taste-smell issues, the best Extra Virgin Olive Oil is gained by Ayvalık / Edremit type of olives from Bay Area. This Extra Virgin Oil''s color is gloving blonde. For sensitivity or taste-smell issues, other types of virgin olive oil is gained from Aydın District where Memecik / Aydın types are common. This district''s oil has a color of green-blonde due to the types. At South District, due to the arid climate has very high temperature values, some chemically inappropriate olive oil types are gained.

This district has olive oil color of blonde to crimson and not very good sensitivity of taste and smell. These olive oil are used on the market as mixing with other types.