Marmarabirlik Dry-Cured Olives 3XS (Green PET) – 800 g

Marmarabirlik dry cured olives in the 3XS grade come in an 800 g green PET pack. In Turkey this style is called kuru sele zeytin: small black olives cured with salt rather than sitting in brine, which leaves them wrinkled, chewy and full of concentrated olive flavour.

What sele means

"Sele" is the name for the wide, shallow baskets that olives were traditionally layered in with salt. The salt draws moisture and bitterness out of the fruit over several weeks. Olives cured this way shrink slightly, their skin wrinkles, and the flesh becomes dense and a little oily. They taste deeper and less sharp than brined olives, with a pleasant bitter edge.

Because they are not stored in liquid, dry cured olives are lighter to carry and easier to serve. You open the pack and spoon out what you need. Check the label for the full ingredient list, salt content and storage advice.

The 3XS size

Marmarabirlik grades its olives by size. 3XS is one of the smallest grades, so these olives are bite sized. Small dry cured olives have a lot of flavour for their size and suit breakfast well, because you can eat a few without filling up. They also suit recipes where you want olives in every forkful.

How to eat dry cured olives

In the morning

A Turkish breakfast almost always includes a bowl of black olives. Dress these with a generous drizzle of olive oil, a pinch of dried thyme and some chilli flakes, and serve with white cheese, tomatoes, cucumber, boiled eggs and fresh bread.

Other ideas

• Stone and chop them into a bulgur or potato salad.
• Scatter over a homemade pide or flatbread before baking.
• Toss into pasta with garlic, tomatoes and capers.
• Serve with figs, walnuts and sheep's cheese on a board.

Who will enjoy them

If you find brined olives too sharp or too wet, dry cured olives are worth a try. They have a softer, almost meaty bite and pair well with honey and cheese. Some people find them saltier at first; a quick rinse and a dash of olive oil balance that.

Dry cured olives also travel well. Because there is no brine to spill, a small tub makes a handy addition to a picnic, a packed lunch or a long train ride, and they do not leave a wet patch in the bag. Put a few in a lunchbox with cheese, bread and tomatoes and you have a simple Turkish style meal on the go.

Storage

Keep the pack sealed in a cool, dry place before opening. Once open, store the dry cured olives in a closed container in the fridge, or follow the advice on the pack. Coating them lightly in olive oil keeps them glossy and stops them drying out further, and a few strips of lemon peel added to the container give them a fresh note after a day or two. Always use a dry spoon to avoid adding water.

Order Marmarabirlik olives online

Robin Food delivers across the UK, with same-day delivery available in many London areas. For a slightly larger size in the same style, see Marmarabirlik Dry Cured Black Olives XS. Pair them with Pınar Sheep's Cheese and a bottle of Marmarabirlik Extra Virgin Olive Oil.