Turkish Olives

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Turkish olives are one of the indispensable breakfasts. In Turkey, which has an important place in the world in terms of olive diversity, there are many types of olives with different oil levels, classified as oil and table. The most commonly consumed type of table olive is the Gemlik olive. Olives obtained from the Aegean Region are generally used in olive oil production due to their high oil content. Olive prices are determined according to the type, grain size, and ripening method of the olive.

What are Olive Types?

The most important olive types produced in our country are Ayvalık, Gemlik, Domat, Memecik, Eşek, and Sarı Ulak. Ayvalık olives are medium-sized olives with high oil content. It is one of the most used olives in olive oil production. Its consumption as scratched and table olives are also common. Gemlik type olives have medium-sized cylindrical grains. It is high in fat, meaty, and has small seeds. It is consumed both for table and for oil. Quality table black olives are produced from Gemlik type olives.

Domat olive is a large and coarse-grained olive type. Since its oil ratio is medium, it is generally consumed as green olives. Memecik olive is the most important olive type grown in the Aegean Region. It is a fatty and quality olive with a high rate of meat and seeds. It is used as both a table and oil. Donkey olive is a large and coarse olive type harvested from the Ödemiş region. It can be stored for a long time since it is harder than other olives. It is consumed as table olives. Yellow Messenger is grown in Mersin region. It is widely consumed as both black and green table olives.

What is Sele Olive?

Sele olives, which are among the varieties of breakfast olives, are usually made with olives obtained from regions such as Gemlik and Edremit. Among the table olives, Gemlik olives are considered to be the best quality olives. It is preferred because its core is small and fleshy. It is also thin-skinned. Furthermore, it is grown extensively in Iznik and Gemlik. The saddle is different from brine with its wrinkled appearance on the olive surface and its low salinity.

During the waiting period in the saddle, most of the water that gives the olive bitterness evaporates. In this way, the flavor of the olive matures. The weight of the olive decreases by about 35% from the collection to the sale. Due to the labor-intensive production stages, olive prices are generally higher compared to the prices of pickled olives.

What are the Sele Olive Types?

Sele olives are classified as dry and tin. In the dry saddle method, layers are formed by sprinkling thick salt on the olive. Salt and olive treatment is repeated on each floor. Since a lot of salt is used, the bitter water of the olive comes out in an average of 1 month and becomes ready to be eaten. The taste of olives prepared with this method is slightly bitter. Storage time is shorter.

In the tin bin method, olives and salt are mixed and usually filled in cans under 3 kg and kept. Similar to the dry saddle, the water added to the mixture allows for the removal of the bitter water of the olive. Unlike the dry saddle method, oil is added to the can saddle. The addition of oil that prevents the olive from drying during the ripening period ensures that it can last for a long time without spoiling. The method known as the oily saddle is not one of the traditional saddle ripening methods. It is obtained by oiling the olives processed in brine using vegetable oil.

What is Pickled Olive?

Gemlik type olives with thin skins, small seeds, and flesh are generally used in pickled olives as well as in saddle olives. Olives are aged in saltwater pools. The waste rate is lower compared to the saddle. It gives about 100 grams of wastage per kilogram. It is the most used method commercially due to its ease of production and low waste. Furthermore, it is very easy to understand whether an olive is a bowl or a brine.

Wrinkles expressed as curly in saddle olive have a homogeneous appearance. The shape of the olive is oval. Pickled olives contain dents on the olive. The dents that occur as a result of pressure applied during holding in the brine pools are the most important signs of pickled olives.