Green Olives

Premium green olives by Marmarabirlik; stuffed with red peppers. Enjoy world famous Turkish olives with your breakfast, salads and mediterranean dishes.

Natural Scratched Olive is a naturally fermented green olive product obtained by scratching before or after sweetening, after harvesting olives from green to yellowish green, the bitterness is removed without being treated with alkali and subjected to natural fermentation in brine. Processed Scratched Olives: It is a fermented green olive product obtained by scratching before or after sweetening, after harvesting olives from green to yellowish green, the bitterness is partially removed with alkaline solution and flavored by natural fermentation in brine.

Castelvetrano. Castelvetrano olives are Italy's most ubiquitous snack olive. Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor.

Natural Scratched Green Olive Production: The green olives harvested by hand during the yellow maturity period are graded according to their grain size. The graded olives are drawn in the drawing machine after the stem removal process. Scratched olives are put into brine in the tank. Fermentation processes and controls are carried out on olives left to fermentation. According to the sweetening controls, it is packaged after about 6 months after selection, sorting and washing processes.

MARMARA Green Olive Paste w/Basil is produced from pickled table olives. All natural methods were used in production. As a result of blending olives with spice mixture, it has come to our tables as a nutritious breakfast.

Crushed olives, one of the most delicious olive varieties, are table olives produced by crushing the green olives collected in the early harvest period in various ways. Crushed olives are produced by crushing the collected olives by hitting them with various crushing tools such as stone or hammer. After the crushing process, olives are kept in water for a while. Water is changed at regular intervals. This process is continued until the bitterness of the olives is gone. Then, lemon and salt are added to the water containing the olives. After the olives are extracted from the salt, crushed olives with a great taste are obtained.