This is Marmarabirlik's "Doğal Salamura Siyah Zeytin" in the XL grade, which means big, meaty olives at roughly 201-230 to the kilogram. They are cured naturally in brine and sealed in a vacuum tray which, as the label notes, is packed in a protective atmosphere. The ingredient list is short and plain: black table olives, salt, lactic acid as acidity regulator and calcium chloride as firming agent, and the pack carries a "koruyucu içermez" (no preservatives) badge. The net weight is 800 g.
Large olives like these are made for the Turkish breakfast table, served next to white cheese, tomato, cucumber and fresh bread. Their size also makes them good for cooking: stone and slice them into salads, onto pizza or into savoury pastry fillings, or serve them whole as a meze with olive oil, lemon, thyme or chilli flakes. A short rinse in cold water softens the saltiness if you prefer.
Store the sealed tray in a cool, dry place; the manufacturer's catalogue lists a 24-month shelf life. Once opened, keep the olives in the refrigerator and finish them within a short time. The label also warns that the olives contain pits.