Traditional Black Olives 500gr (8101)

We would like to share with you the story of Traditional Black Olives.. A dear friend of ours owns an olive grove in İznik, he has 118, 70-80 years old Gemlik type olive trees. These immortal trees are pruned every year, irrigated with drip irrigation, and fed only with natural animal manure. No other pesticides or chemical fertilizers touch these precious trees...

The maturation process is done by applying a process that the villagers in the region refer to as "rounding". Because rounding is such a laborious method, it is almost never done commercially anymore. As for the process, the olives that are picked by hand, placed in bins by in the evening of the harvest day. Only enough salt to start ripening is placed on it and the bins are tightly closed in such a way that it does not get any air. For the next 4 months, the bins were turned a few times every two days;that way it is allowed to gradually release its bitter water. Since this process continues for four months, it is a demanding job...

In the end, these olives come out, which are only slowly matured in their own juice and contain almost no salt. When the can is first opened, its color turns red; When it comes into contact with air, it turns black. Since its core does not come into contact with any chemicals, it remains red.

Note: After opening the vacuum package, wash it several times with cold water. You can enjoy your olives for a longer time if you lubricate them with a little olive oil after washing and store them in an airtight container in the refrigerator.