Marmarabirlik Cocktail Green Olives – 850 g

Marmarabirlik cocktail green olives come in an 850 g pack and are graded 4XL, which puts them among the biggest olives the cooperative sells. These are firm, meaty large green olives that look good in a bowl and give you plenty of flesh in every bite.

Who makes them

Marmarabirlik is the union of olive growers' cooperatives in the Marmara region of Turkey, the area around Bursa and Gemlik that is famous for its olives. The range covers green and black olives in many sizes, along with olive oil and olive paste.

Turkish olive packs are graded by size rather than by variety alone. Letters such as S, M, L, XL and beyond tell you how large the fruit is, and the more Xs, the bigger the olive. A 4XL grade is a premium size, chosen for presentation as much as taste.

What they taste like

Green olives are picked before they ripen fully, then cured to remove their natural bitterness. The result is a firm texture and a bright, slightly grassy flavour with a clean salty finish. Large olives like these have a high flesh to stone ratio, so they feel substantial when you eat them and hold their shape when stuffed or marinated.

For the full ingredient list, including salt and any acidity regulators, along with the drained weight, check the pack.

Serving ideas

Before dinner

The cocktail name says it all. Serve a bowl with drinks before dinner, with toothpicks and a small dish for the stones. They work as an aperitif snack with rakı, white wine, a gin and tonic or an alcohol free spritz, alongside salted almonds or roasted chickpeas.

Marinated at home

Drain the cocktail green olives and toss them with olive oil, strips of orange or lemon zest, crushed garlic, fennel seeds and a pinch of chilli. Leave them covered in the fridge overnight. The large size means the marinade coats the outside without overpowering the olive.

On the breakfast table

• Pair with white cheese, tomato, cucumber and warm bread.
• Mix with smaller black olives for a two colour bowl.
• Slice into omelettes with herbs and a little feta.

In cooking

Add a handful to a chicken tagine, a tomato sauce for pasta or a tray of roast vegetables. Their size means you can leave them whole for a rustic look.

Stuffed

Big olives are the easiest to stuff. Make a small cut along one side, ease out the stone with the tip of a knife, and fill the gap with a sliver of white cheese, a blanched almond or a strip of roasted red pepper. Arrange them on a plate and drizzle with olive oil. They make a smart starter for guests with very little work, and any you do not finish keep for a day in the fridge.

Storage

Keep unopened packs in a cool, dry place. After opening, keep the olives covered in their own brine in a sealed container in the fridge, and use a clean spoon each time. If you transfer them to a jar, top up with lightly salted water if the brine runs low.

Buy Marmarabirlik olives online

Robin Food delivers across the UK, with same-day delivery available in many London areas. Try these cocktail green olives with Marmarabirlik Dry Cured Black Olives, or compare them with Bağcı Scored Green Olives. For an olive spread on toast, see Marmarabirlik Black Olive Paste.