In this study at different ripening periods harvested October, November, December and in different processing methods (1 st method sweeting by changing of water every week 2 nd method, sweetening by lye treatment, 3 rd method, sweetening without changing of water) of our olive varieties the best harvesting time and processing method were determined in addition, a trial was carried out determining of the most suitable brine used for packing for Ayvalık variety.
- The 1 st period and the 1 st method for Domat, Memecik, Manzanilla and Gemlik varieties,
- The 1 st period and the 3 rd method for Ayvalık variety were the most suitable
- The brines used for packing (4 % salt + 1% acid citric + olive oil + lemon) and (4 % salt + 1 % acid lactic + olive oil + lemon) are also advisable for Ayvalık variety.
