Bayramiç district is located in the south of Çanakkale province, northwest of Kaz Mountains and has a high altitude. Due to the climatic conditions, soil structure and water resources of the district, Bayramiç Olive Oil has a distinctive feature in terms of aroma components. Bayramiç district has a transitional climate between the Mediterranean and Black Sea climates and has a temperate climate. Bayramiç district, located on the northwest side of Kaz Mountains, has less annual average precipitation and lower annual average temperature compared to the southern part of Kaz Mountains. In addition, the district has a higher relative humidity value and is dominated by cool winds coming from the North Aegean Sea. Due to these climatic differences, olives grown in Bayramiç district grow under harsh conditions compared to olives grown in the southern part of Kaz Mountains.

Since olive trees are exposed to climatic stress conditions, especially close to the harvest season, positively affects the aroma component profile of the olive, the climatic conditions of Bayramiç district are the main reason for the positive aroma difference found in Bayramiç Olive Oil. In addition, the fact that the district has very good sunbathing in the spring and summer months and the temperature difference between day and night due to the high altitude are effective in the formation of distinctive aroma components. Bayramiç has an alluvial soil type rich in silt and nutrients carried by the Karamenderes River, which originates from the northern slopes of the Kaz Mountains and flows into the Çanakkale Strait. Rivers and streams that originate from the Kaz Mountains are used for irrigation. In water sources fed by rain, minerals that emerge as a result of the decomposition of the geological structure are found at high levels. The richness of the soil and water in terms of nutrients positively affects the aroma component content of Bayramiç Olive Oil.

In terms of the total of distinctive aroma components, Bayramiç Olive Oil contains at least one or more of the sensory perceptions such as green notes are dominant, fruity sensation is intense, grass, green almond, artichoke, green apple, pine, ginger, green tomato, nectarine.

Harvest: Ayvalık variety olives grown within the geographical border are harvested by hand, with combs or with mechanical harvesting methods without damaging them. Harvest time is determined by the maturity index. Olives that have fallen to the ground, have been in contact with the soil, have delayed harvest, are bruised, frozen, have been left for a long time after harvest, carry disease elements and olives other than the Ayvalık variety are not used in the production of Bayramiç Olive Oil. All production, storage, transportation and packaging processes of Bayramiç Olive Oil are carried out within the geographical border.