Gemlik Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Kara Kara Kaplik Kaplik Kiviricik Kiviricik Trilye Trilye Origin and diffusion Origin is Gemlik district of Bursa province. It is the most widely cultivated olive variety in Turkiye. This variety accounts for 48.7% of the total number of trees in the whole cultivated area. Although it is grown in all regions where olive is cultivated, it still continues to spread rapidly in the country (Olive Sector Report, 2016). Hülya Kaya, Melek Gurbuz Purpose Oil Table olives Morphological characterisation Tree Vigour Medium Growth habit Spreading Canopy density Medium to dense Fruit Weight High Radio length/width in position A Moderately elongated Over colour at full maturity Black Symmetry in position A Weakly asymmetric Shape of apex in position A Rounded Nipple Absent or weak Shape of base in position A Truncate Leaf Length Medium Width Medium Radio length/width Slighty elongated Curvature of longitudinal axis Straight Stone Radio length/width Slighty elongated Weight Medium Shape of apex in position A Rounded Symmetry in position A Weakly asymmetric Symmetry in position B Symmetric Shape of base in position A Rounded Number of grooves on basal end More than 10 Distribution of grooves on basal end Evenly distributed Mucron Present Rugosity of surface Medium Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 175/210 241/247 192/202 122/173 205/217 Agronomic characterisation and commercial considerations Due to its easy rooting ability from cuttings, early bearing, low tendency to periodicity, high adaptability and good technological characteristics, it continues to spread rapidly in all olive growing regions in recent years (Kaya et al., 2015). It is highly adaptive to cold areas (Mete 2021) and sensitive to drought (Uluçay, 2020). It is partially self-fertile and Ayvalık, Edincik Su, Şam and Samanlı olive varieties are recommended as pollinators (Uluçay, 2020). Fruits reach the 2nd maturation period from mid to late-October. Total phenolic content changes between 244mg- 491 mg CAE/kg and α-tocopherol level is between 207-261mg/kg (Sevim et al 2021). Although it is generally consumed as black table olive, it has a high oil content (%22<) and allocated for oil extraction as well. The oil has a medium fruitiness, delicate bitterness and medium pungency in sensorial assessments. The number of fruits per kg is approximately 273 and the percentage of flesh/pit ratio is 6.14 (Kaya et al, 2015). Hülya Kaya, Melek Gurbuz