What qualities characterize olive oil made from olives grown in Bodrum, Turkey?

I suspect it's not the olives per se that make the oil different, but
the method of extraction and subsequent treatment.
See http://www.bodrumtraba.com/relatedada.html for a short description
of the 'cold' method of oil extraction.

Thank you for the suggestion, but I don't think this answers it.  The
olive trees on Bodrum peninsula are, largely, no longer cultivated for
their oil.  I attempted to do so this past year, and found that our
oil was commercially unpopular - too acidic, dark and gamey.

Delayard