Olive oil trade has an important place in the history of Milas, which has been inhabited for more than 5000 years and has 27 ancient cities, since the Carian Civilization period. A press bed shaped into native rock in Pilavtepe, on the Sarıçay bed on the Milas-Bodrum road, dates back to BC. It is dated to the year 2000. Milas Olive Oil is extra virgin and is distinguished from other olive oils by the use of Memecik olives produced in Milas climate and soil conditions. The Memecik variety olive, originating from the Milas district of Muğla province, shows a high level of periodicity, and has a high freshness because it sees less water in the branch with the rain coming from nature until it ripens with the wind. Since it ripens in nature with rain water, a high-yield, yellow-green, medium value fruity aroma, high-class natural olive oil is obtained from this olive variety. It is not flammable. It gives a very slight burning sensation in the throat and a very slight bitterness in the mouth. The striking features of its fruitiness are the dominance of citrus, orange tangerine and lemon aroma scents. Since the richness of "oleeropein" provided by the fruit variety is revealed, the bitterness that should be found in natural olive oil is felt without tiring the palate.
The reputation of Milas Olive Oil; This is due to the use of the Memecik variety olive, which has been grown intensively and of high quality since ancient times, and the high quality of the olive in question in the soil and climatic conditions of the region. Thanks to the calcareous, clayey-sandy and alluvial soil structure of the Milas region, the acidity of Memecik olives is low. Due to the climatic conditions of the region that provide temperature values suitable for olive agriculture throughout the year, this olive species sees less rain in its branch until it matures. As a result of principal component analysis, it has been proven that Milas Olive Oil samples differ from other regions. It has been determined that the triolein values of Memecik variety olives are higher than the olive oils obtained from the Aegean, Marmara, Mediterranean and Southeastern Anatolia regions and Spanish olive oils, and the α-tocopherol value, which is another quality element of olive oil, is at a higher level than other olive oils. In the aroma profile of Milas Olive Oil; The hexanal component defined as “green, apple and cut grass”, the E-2-hexanal component defined as “bitter, almond, green and apple”, the hexanol component defined as “fruity and cut grass” and the “green fruity and bitter” It differs from other olive oils with its Z-3 hexenol component. Milas Olive Oil complies with the Turkish Food Codex Communiqué on Extra Virgin Olive Oil in terms of quality and purity criteria.