Zeytin & Zeytinyagi

Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing.

Black olives or ripe olives are picked at full maturity when fully ripe, displaying colours of purple, brown or black. To leach the oleuropein from olives, commercial producers use lye, which neutralizes the bitterness of oleuropein, producing a mild flavour and soft texture characteristic of California black olives sold in cans. Such olives are typically preserved in brine and sterilized under high heat during the canning process.

Green olives are picked when they have obtained full size, while unripe; they are usually shades of green to yellow, and contain the bitter phytochemical, oleuropein.

Divina Pitted Castelvetrano olives are the Nocellara de Belice varietal, named after the town in Sicily where theyre grown. A bright all-natural apple green, these delicious olives are mild with notes of artichoke.

Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.

Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.

The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

The Kalamata olive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

The Kalamata olive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

Krinos's Medley is a tantalizing mix of bold, bright and briny Greek olives featuring the tangy green Greek Halkidiki and the smoky purple-hued Calamata Olive. Olives are certified organic and pitted for kitchen convenience.

Green olives are picked when they have obtained full size, while unripe; they are usually shades of green to yellow, and contain the bitter phytochemical, oleuropein.

Green olives are picked when they have obtained full size, while unripe; they are usually shades of green to yellow, and contain the bitter phytochemical, oleuropein.

Green olives are picked when they have obtained full size, while unripe; they are usually shades of green to yellow, and contain the bitter phytochemical, oleuropein.

The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs. It is used as a basting paste or condiment for meat, fish and vegetables, but can also be served as an appetizer spread for small toast or crackers.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs. It is used as a basting paste or condiment for meat, fish and vegetables, but can also be served as an appetizer spread for small toast or crackers.

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