Table Olives
GEMLİK GREEN BLACK KALAMATA
Freshly hand-picked from its tree. Olive types that are endemic to the Akhisar region of the Aegean Coast of Turkey, are known for their plumpness and high content of oil. Olives have a very bitter taste before being cured. Therefore, they are cured in brine or dry salt depending on the desired product, for at least 6 months. Fresh Trilye, Uslu, and Domat olives are cured only in brine and no additives or chemicals are used. A wide choice of table olive types is available.
We do not have additives and preservatives in any of our olives, collect the Olives that we produce completely naturally with good agricultural practices and without the use of pesticides.
We do fermentation works with salt and water without using chemicals. No remnants of the drug are found in the final product stage.
Our Olives are complete without hormones and non-GMO. Moreover, Olives are pollinated by bumblebees. The feature of our Olives is thin-shelled, small-core, and succulent. It is grown 13 kinds of olives in a very wide range.
We deliver to our customers without compromising on quality and naturalness and provide high customer satisfaction.
Description of Turkish Table Olives
A taste of some of our Table Olive varieties:
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Black Olives
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Green Olives
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Lemon or Orange Filled Green Olives
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Grilled Green Olives
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Dry Cured Black Olives
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Oil Cured Black Olives
Contact us for more variety !
Production Method of Table Olives
Green Olives Fully Prepared in Brine: Olives are treated with alkaline lye and then packed in Brine, where they go through a full (Sevillian or Spanish-style) or partial lactic fermentation. In the second case, they can be kept at a certain pH by sterilizing, pasteurizing, refrigerating, adding preservatives, or using an inert gas (without Brine)
Green Olives in Brine, Not Treated: In Greek or Sicilian cooking, Artisanal Turkish Table Olives are put straight into 8–10% brine, which keeps them fresh.
How Brine Changes the Color of Olives: Olives are cleaned with alkaline lye and kept fresh either by letting them ferment in salt water or heating them.
Olives in Brine that change color on their own: Olives are put right into 8–10% brine, and natural fermentation keeps them from going bad.
Black Olives Prepped in Brine: Olives are treated with alkaline lye and then kept fresh by letting them ferment naturally in Brine, sterilizing or pasteurizing them, or adding a preservative.
Black olives that were cured in dry salt: Firm olives that are almost ripe are treated with a little bit of alkaline and then stored in layers of olives and dry salt.
Black Olives in Brine, Not Touched: Organic Turkish Table Olives are put right into Brine and kept fresh by letting them ferment in the Brine, sterilizing or pasteurizing them, or adding a preservative.
Black olives in dry salt that haven’t been treated: Olives that have dried out on the tree and are fully ripe are put right into Brine.
Untreated Black Olives with Holes in Dry Salt: Fully ripe Imported Turkish Table Olives are pierced and then stored in layers of dry salt or sprinkled on top.
Black Olives that have been dried out: Ripe olives are blanched at 95°C for 1–2 minutes to soften them. They are then partially dehydrated in salt and dried in the sun or oven at 50°C.
Oxidation makes olives darker: Californian Style: Black, ripe Turning Color olives are cleaned with alkali lye, darkened by oxidation, packed in Brine, and sterilized with heat.
Blistered Olives: Fresh Turkish Table Olives or olives treated with Brine (usually ones still green) are hit with a blunt object on purpose. You can add flavors and vinegar.
Olives, Split: These are green, black olives cut in half lengthwise through the skin and some of the flesh and then put in Brine with or without vinegar. Olive oil and other smelly things can be added.
Heat-Sealed: Ripe olives are dried in an oven at 50°C or by air until they are not too bitter. The dried olives can be eaten as they are or with alternating layers of salt on them.
Black olives soaked in olive oil: Extra virgin olive oil is packed into heat-cured or salt-dried olives.
The water: Hand-Picked Turkish Table Olives are washed and rinsed often for up to six weeks, and Brine is used to keep them from going bad.
CLASSIFICATION OF TABLE OLIVES
