Turkish Table Olives
Table Olives
We grow our Olives in İzmir and around the Aegean’s highest quality Table Olives production center, deliver to our customers as natural and high quality.In additin to this, we do not have additives and preservatives in any of our olives, collect our Olives that we produce completely naturally with good agricultural practices and without the use of pesticides.
We do farmontation works with salt and water without using chemicals. No remnants of the drug are found in the final product stage. Futhermore, we prove this with analyzes by SGS Supervize Gozetme Etud Kontrol Servisleri A.S. In each shipment.
Our Olives are completely without hormones and non-GMO. Moreover, Olives are pollinated with bumblebees. The feature of our Olives are thin-shelled, small-core and succulent. It is grown 13 kinds of olives in a very wide range.
We deliver to our customers without compromising on quality and naturalness and provide high customer satisfaction.
PRODUCTION METHODS OF TABLE OLIVES
Our main goal is to transform fresh and high quality traditional Turkish Table Olives in modern and healthy conditions, turn them into high quality products and offer them to our customers in appropriate conditions.
In the foreground of the quality of products, OliveOilsLand® combines traditional methods with modern techniques; is producing according to Turkish Food Codex with its experienced technical team and modern technology.
High quality standards are ensured in production, storage, packaging and shipment processes. Our company, which keeps high quality standards, has completed certification studies in many fields.
Traditional cultivation, gentle processing and award-winning quality, OliveOilsLand®’s products are recognised by all over the world.
In a class of its own: the Table Olives brand offers the world’s first Turkish Table Olives assortment and this makes an extraordinary ethical and environmental commitment.
We deliver our products in accordance with the principles of honesty, equality and fairness in free market conditions and offer our consumers a high quality and natural product guarantee in Table Olives .
PRODUCTION METHODS OF TABLE OLIVES
In Turkey fresh olives are available from September to November /December . All olives are green initially and turns black as it ripens.
Choose the right cultivar. Decide if you want green or Black Olives and ask at the farm for a cultivar that is best suited. Some cultivars are best processed when still green, like Manzanilla, UDP, Sevillano & Nocellara del Belice. Others like Kalamata and Mission are best processed when black.
The fruit must be fresh. Make sure the fruits have been stored a cool place in clean, dry, well ventilated crates after harvest. The fruit must be firm to the touch, not shrivelled and free of any marks due to insect bites or stings.
Table Olives must be hand picked and handled with care to prevent bruising.
Green Olives must be full sized, the colour must be a slightly yellowish green. Black Olives must be fully ripe, but still firm, the colour violet to violet-black.
Hygiene is very important to prevent the olives from spoiling. Make sure all equipment (buckets, spoons etc.) are clean. Also make sure the water you are using is clean, chlorine free and of a high quality.
| OLIVES SIZES ARE RATED BY QUANTITY OF UNITS PER KG | |
|---|---|
| TYPE | PIECES / PER KG |
| DOUBLE MAMMOUTH | 80–90 |
| SUPER MAMMOUTH | 91–100 |
| MAMMOUTH | 101–110 |
| SUPER COLOSSAL | 111–120 |
| COLOSSAL | 121–140 |
| GIANTS | 141–160 |
| EXTRA JUMBO | 161–180 |
| JUMBO | 181–200 |
| EXTRA LARGE | 201–230 |
| LARGE | 231–260 |
| SUPERIOR | 261–290 |
| BRILLIANT | 291–320 |
| FINE | 321–350 |
| BULLET | 351–380 |
