🫒 Domat

Domat is a Turkish olive cultivar with very large fruit and one of the main cultivars for green table olives in the Aegean Region. It originates from Akhisar district in Manisa Province; the International Olive Council's catalogue also mentions the local names Köşeli Domat and Uzun Domat.

Most Domat is grown in Manisa, and in recent years it has been spreading to other areas. It accounts for 7.56% of all olive trees in Turkey. The tree forms a large, spreading crown, so it is planted at wider spacing than other cultivars. It starts bearing early and, with good care, gives high and regular yields, but growing it without irrigation is not recommended. Its flowers produce plenty of pollen, so Domat pollinates neighbouring trees well, while Ayvalık, Memeli, Memecik and Gemlik are recommended as pollinators for Domat itself. It tolerates drought and cold only moderately.

The fruit is large and cylindrical, with a noticeable ridge running from the stalk to the tip. There are about 140 fruits per kilogram, and a hundred of them weigh over 530 g. The flesh separates easily from the stone. Green ripeness arrives in the first half of October, while the fruit turns black very late. It contains 18–22% oil, and the oil is balanced: medium fruitiness, bitterness and pungency.

On the shelf. Domat's big fruit goes mainly into stuffed green olives: picked green, the olives are pitted and filled with pepper, carrot or almond. Turkey has registered «Akhisar Domat Zeytini» since 2010 as designation of origin No. 166, covering Domat from Akhisar and the nearby districts of Manisa. The same name is used for cocktail, sliced, cracked and slit green olives.