This large Marmarabirlik jar holds çizik green olives, olives that have been lightly scratched before brining so the salt water can work evenly through the fruit. At 231 to 260 olives per kilogram the olives are generously sized, round and firm. The label describes them as natural green olives in brine, scratched ("doğal yeşil zeytin, salamura çizik"), lists the count per kilo, and shows a halal mark.
The taste is fresh, savoury and slightly tangy, with a pleasant bite. Çizik olives are a regular at Turkish breakfast tables with cheese, eggs and tomatoes, and they are just as good in salads, with grilled meats, on mezze plates or alongside lentil soup. To give them extra character, marinate a bowlful with olive oil, lemon, garlic, fresh thyme and chilli flakes and let them rest for an hour.
Keep the sealed jar in a cool, dry place. Retailer labels recommend refrigerating the jar after opening and keeping the olives in their brine. The 850 g size suits big families and weekly shopping, so use a clean spoon each time to keep the brine fresh.