Domat Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Köşeli Domat Köşeli Domat Uzun Domat Uzun Domat Origin and diffusion It is one of the most important green table olive varieties of the Aegean Region. Its origin is Akhisar district of Manisa province and cultivated intensively in Manisa region. In recent years, its cultivation has become widespread in other regions as well. Domat olive variety accounts for 7.56% of the total number of olive trees in Turkey (Olive Sector Report, 2016). Hülya Kaya, Melek Gurbuz Purpose Table olives Morphological characterisation Tree Vigour Strong Growth habit Spreading Canopy density Dense Fruit Weight Very high Radio length/width in position A Moderately elongated Over colour at full maturity Medium violet Symmetry in position A Symmetric Shape of apex in position A Rounded Nipple Absent or weak Shape of base in position A Truncate Leaf Length Long Width Medium Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Very elongated Weight Very high Shape of apex in position A Rounded Symmetry in position A Weakly asymmetric Symmetry in position B Symmetric Shape of base in position A Acute Number of grooves on basal end Less than 7 Distribution of grooves on basal end Strongly grouped around suture Mucron Absent Rugosity of surface Strong Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 172/216 243/251 160/192 152/179 189/217 Agronomic characterisation and commercial considerations Since it forms a large, wide and spreading crown and planting distances are recommended higher compared to other varieties. Domat seedlings bear fruit early. Fruits reach their 2nd maturity in mid-October. Its yield is high and regular under good care conditions and not recommended for the areas without irrigation. Rooting rate is at medium level. Its flowers produce abundant pollen with high germination power. It is a partially self-fertile variety. Ayvalık, Memeli, Memecik and Gemlik varieties are recommended as pollinators. It has a medium tolerance to drought (Uluçay, 2020) and cold (Mete, 2022). Oil ratio is at medium level (18-22%) and has a well-balanced sensorial attributes with a medium fruitiness, bitterness and pungency (COI T20 No15Rev10) showing high persistence and complexity (Sevim, 2021).As a table olive variety, it is easy to separate the flesh and the pit. Since the fruit size is very large, it is used as stuffed green olive in the market.The number of fruits per kg is approximately 140, the flesh/stone ratio is 7.3 (Kaya et al, 2015). Hülya Kaya, Melek Gurbuz