Kuru sele is the classic Turkish breakfast black olive: ripe olives that are cured in brine and then dried until the skin turns wrinkled, the flesh firm and the flavour concentrated. This Marmarabirlik tub holds the XS grade, which means roughly 321 to 350 olives per kilogram, so the fruit is small to medium and easy to serve whole. The label calls it a natural black olive, brine-dried, and carries a "no preservatives" badge.
Because the olives are drier and meatier than wet-cured ones, they stand up well on a Turkish breakfast spread next to white cheese, tomatoes, cucumber and fresh bread. They are also traditionally warmed in a pan with a little olive oil, thyme and chilli flakes, tossed into salads, folded into savoury pastries and bread dough, or served with a glass of tea. The salt level is noticeable (about 5.5 g per 100 g according to retailer labels), so a quick rinse or a splash of olive oil softens them if you prefer.
Keep the tub in a cool, dry place and close the lid firmly after use. Once opened, store it in the refrigerator, as the pack instructs, and use a clean fork each time. The 800 g size suits households that eat olives daily.