These are Bağcı black table olives in a 700 g PET jar, labelled 'Gemlik' and 'Black Olives / Schwarze Oliven'. Gemlik, a coastal district of Bursa province on the Sea of Marmara, gives its name to one of Turkey's best-known black table olive varieties. Bağcı Zeytincilik has been producing olives since 1986 in Gemiç village in neighbouring Orhangazi, also part of Bursa.
Black Gemlik olives are the standard on a Turkish breakfast table, served with white cheese, tomatoes, cucumbers, fresh bread and tea. They are just as useful in cooking: sliced into a tomato and onion salad, added to pizza or savoury pastry (poğaça), or scattered over olive-oil vegetable dishes just before serving. A drizzle of olive oil, a pinch of thyme or chilli flakes and a squeeze of lemon turns them into a quick meze.
Store the jar closed in a cool place away from direct sunlight and follow the storage and best-before information printed on the pack. After opening, keep the olives in the fridge and use a clean spoon each time.