Olives

With their first culinary use dating back 4,000 years to ancient Sumeria, the tiny, pickled flower buds of the Caper Bush are mainstays of the Mediterranean pantry. Capers are packed in a brine to enhance their zestful flavor and preserve their freshness. A touch lemony, these tiny pickled buds are a versatile seasoning or garnish.

It is made from green olives that are beginning to ripen and not darkened. When the olives ripen and grow large, it is time to make olive with boots. Boots made of large green olives will last a little longer than broken olives. It is slightly sour, depending on how it is pickled.

It is produced by pasteurizing from carefully selected Marmarabirlik olives. The number of pieces per kg is between 201-230. It has a thin shell, small core and plenty of flesh. It is high in fat (25%) and less salty. The pulp is easily separated from the seed. For those who love less salty olives

It is made from green olives that are beginning to ripen and not darkened. When the olives ripen and grow large, It is slightly sour, depending on how it is pickled.

It is produced by pasteurizing from carefully selected Marmarabirlik olives. The number of pieces per kg is between 291-320. It has a thin shell, small core and plenty of meat. It is high in fat (25%) and less salty. The pulp is easily separated from the seed. For those who love less salty olives ...