Olives

Edremit Green Crushed Olive

Edremit Green Crushed Olive 


Oil-type Edremit olives are collected from our groves when the olives are green in October and November. They are categorized according to their sizes, selected and cleaned on machines. After they are crushed, they are put into wide olive tanks.  The tanks are fully filled with potable water and the covers are closed. It stays in its own water for 15-20 days and then we change the water. After 15-20 days in the second water, the water is again changed, this process removes the preliminary bitterness of the olive. Thirdly, brine prepared with a mixture of marine salt and salts of lemon is poured and left to natural fermentation. It is circulated once in approximately 15 days to ensure salt balance. Because the olives are crushed, they get ready to be eaten in approximately 3-4 months. The fermented olives are taken from the brine, the squashed grains are removed and cleaned. The mixture of salt and salts of lemon, prepared as permanent brine, is poured into the olives which are packaged. Permanent brine is prepared with 100 C boiling water to ensure pasteurization and hygiene. It poured into the packaged product at this temperature and the covers are closed. 


Keep our olives in brine in a cool and dark place. 

Edremit Green Scratch Olive

Edremit Green Scratch Olive

Edremit green olives are collected when the olive is green in October and November in our groves. They are categorized according to their sizes, selected and cleaned on machines. After they are scratched, they are put into wide olive tanks.  The tanks are fully filled with potable water and the covers are closed. It stays in its own water for 15-20 days and then we change the water. After 15-20 days in the second water, the water is again changed, this process removes the preliminary bitterness of the olive. Thirdly, brine prepared with a mixture of marine salt and salts of lemon is poured and left to natural fermentation. It is circulated once in approximately 15 days to ensure salt balance, the olives get ready to be eaten in approximately 6-7 months. The fermented olives are taken from the brine, the squashed grains are removed and cleaned. The mixture of salt and salts of lemon, prepared as permanent brine, is poured into the olives which are packaged. Permanent brine is prepared with 100 C boiling water to ensure pasteurization and hygiene. It poured into the packaged product at this temperature and the covers are closed.
Keep our olives in brine in a cool and dark place.

Our olives do not contain any ADDITIVES and they are NOT CHEMICALLY processed.

Naturally Fermanted Edremit Black Olive

Naturally Fermented Edremit Black Olive

Large-size olives are selected from the oil-type Edremit olives collected in our groves in November and December and they are cleaned and leached. When they are still humid, the olives are put into big size olive containers of 40 kg. Rock salt and vinegar of grapes are added in a certain amount and the cover is tightly closed. It is taken to a cool place, the olive release its hard water after a certain period of time.  The olive is left to fermentation by rotating its container once in 2-3 days in its own hard water. After about 6 months of manual labor, black olive gets ready to be eaten in its most natural form.  You may taste a slight bitterness due to the beneficial phenolic elements in the olive.
Because of their natural characteristics, our olives may seem brown when the package is opened.


Our olives do not contain any ADDITIVES and they are NOT CHEMICALLY processed.