Products tagged with 'olive'

Salamura – this is a partially oil-cured olive and then stored in brine. Kuru Sele – this is dried in a basket of rock salt, which draws all the water from the olive. The longer the olive is left in the salt the firmer the olive becomes. Use: Table and oil Origin: Turkey Notable regions: Zeytinbağı, Gemlik

Salamura – this is a partially oil-cured olive and then stored in brine. Kuru Sele – this is dried in a basket of rock salt, which draws all the water from the olive. The longer the olive is left in the salt the firmer the olive becomes. Use: Table and oil Origin: Turkey Notable regions: Zeytinbağı, Gemlik

Gemlik olives are called the following names as Tirilye, Curly, wrapping paper and black. They are small to medium-sized black olives with a high oil content. ... The sign of a traditionally cured Gemlik olive is that the flesh comes away from the pip easily. Notable regions: Zeytinbağı, Gemlik Color of the ripe fruit: Black Use: Table and oil Origin: Turkey

Produced by pasteurizing carefully selected Marmarabirlik olives. The number of pieces per kg is between 201-230. It has a thin crust, small seeds and plenty of meat. It has high fat (25%) and less salt. The fleshy part is easily separated from the core. For those who love less salty olives...

Pitted and hand filled with pickled red pepper. The peppers are sweet and juicy, and combine beautifully with the buttery saltiness of the olives. Goes great with a pre-dinner aperitif!

They are small to medium-sized black olives with a high oil content. This type of olive is very common in Turkey and is sold as a breakfast olive in the cured formats of either Yagli Sele, Salamura or Duble; though there are other less common curings. Color of the ripe fruit: Black Use: Table and oil Origin: Turkey