Best Olives

Best Olives Types

1) According to the degree of maturity of raw olive grains;

Green olives: Olive olives that have matured in different colors from green to yellowish green and have reached normal size.

Color-oriented olive / pink olive: Olive grains harvested in pink, red, wine and light brown colors before black maturity,

Black olives: Olives of fully ripe or harvested just before ripening, color black or close to black, dark purple, greenish black, dark brown or red black to violet black,
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3) According to the way to market;

Whole olives: Olive with or without stalk, with or without stalk, which retains its natural shape,

Half olives: The product obtained by dividing the seedless or filled olives into two equal parts,

Quarter olive: The product obtained by dividing the seedless olives into approximately four equal parts,

Divided olives: The product obtained by dividing the seedless olives lengthwise into more than four equal parts, Buy Olives

Sliced olives: The product obtained by slicing the seedless or filled olives in approximately equal thickness and parallel,

Chopped / chopped olives: The product obtained by separating the seedless olives into small pieces in different ways,

Scratched olives: The product obtained by drawing the olive varieties before or after gaining the maturity to be eaten by appropriate methods,

Broken olives: The product obtained from olives broken during the production of seedless olives, sliced olives or filled olives,

Crushed olives: The product obtained by the ripening of the whole olives in fresh or brine without breaking the kernel and gaining the maturity to be eaten by appropriate methods, Quality Olives

Filled olives: The product obtained by filling the seedless olives with suitable filling foodstuffs such as carrots, red peppers, almonds, celery, anchovies, orange or lemon peels, hazelnuts and capers, or with the materials prepared from them,

Seedless olives: Olives that have been extracted from the seed,

Natural fermented saddle olives: Black olives which are harvested in black maturity and mixed with salt in layers according to the processing technique and gained the maturity to be eaten without using alkali and wrinkled outer surface,

Fermented saddle olives: A product prepared by dry salting in suitable containers after washing with a low concentration of alkaline solution of olive grains harvested just before black maturity or during black maturity,

Turning / rounding olives: It is harvested in black maturity and mixed with salt in layers according to the processing technique; black olives with fermented in their own water in suitable containers without using alkali, which are edible and have an outer wrinkled surface,

Dried olives: The product obtained by removing the water in accordance with the technique of mature olive grains,

Pickled olives: The product obtained by gaining the edible maturity of the grains which are harvested in appropriate maturity and produced in accordance with processing techniques,

Palm olives: Depending on the variety and ecological conditions, the product obtained as a result of reaching the maturity of self-edible olive grains while in the tree,

Olives with vinegar: The product obtained by pickling the olive varieties with vinegar and aroma substances after gaining the maturity to be eaten by appropriate methods,

Mixed olives: The product of olives obtained with or without flavoring, mixed or marinated with various sauces, spices or other edible substances,

Mixed / mixed olives: The product prepared by offering different kinds and types of olives prepared in different forms to the market in a mixed package with or without filling foodstuffs, flavored or flavored products,
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