Gemlik olives are called the following names as Tirilye, Curly, wrapping paper and black.

[2] Gemlek, Kaplek, Kivirak, Kaplik, Kara, Kivircik, Samsun Tuzlamalik, Tirilya, Tirilye, Trilia, Trilye, and Trylia.

The Marmara sea area climate is considered ideal for olives, with high summer temperatures and cold winters.

Small family growers in the area have been growing, picking and curing Gemlik olives for centuries.

Of the regional olive groves, 75-80% consists of this variety (Gemlik, Erdek, Mudanya, Edincik, Tirilye), Edincik Su (Bursa, Yalova, Kocaeli), Beyaz Yağlık, Eşek Zeytini, Şam ve Siyah Salamuralık.

The various curings are as follows: Yagli Sele – oil-cured (rotated in drums with a little salt, which agitates the olive and causes it to exude oil).

The traditional method of curing is to put the olives into two-metre-deep (6.6 ft) vats with weights on the top and brine circulating.