This is the 3XS grade of Marmarabirlik's Kuru Sele, a small-fruited grade at 381 to 410 olives per kilogram. Kuru sele is the traditional Turkish name for black olives that are cured in brine and then dried, which leaves the ripe fruit wrinkled, firm and deeply savoury, with less of the juicy brine character of wet-cured olives. The green tub states natural black olive, brine-dried, and shows a "no preservatives" badge and a halal mark.
Small olives are practical: they are easy to pick up, mix evenly through a salad and fit nicely into little pastries. Serve them at breakfast with white cheese, tomatoes and bread, scatter them on pide or pizza, or warm them briefly with olive oil, lemon zest and thyme for a quick meze. They also work in rice dishes, bread dough and olive oil breads. The flavour is salty, so pair them with fresh, mild foods.
Store the tub in a cool, dry place with the lid closed. Retailer labels advise keeping it in the refrigerator once opened. At 400 g it is a handy size for smaller households or for trying kuru sele for the first time.