Zeytin ezmesi, olive paste, is a favourite on Turkish breakfast tables: ripe black olives are crushed into a smooth, savoury spread. This Marmarabirlik version is the spiced (baharatlı) one, packed in a 340 g jar. The manufacturer describes its olive paste as being made from naturally brined olives and says it keeps for up to two years under proper storage conditions.
Spread it thinly on warm toast, simit or fresh bread, or stir a spoonful into hot pasta for an instant sauce. It makes a quick sandwich spread with tomato and cucumber, a filling for savoury pastries and flatbreads, and a dip when loosened with a little olive oil and lemon juice and served with raw vegetables. A spoonful on top of a fried or soft-boiled egg is also a good way to start the day.
Store the jar in a cool, dry place. After opening, keep it in the fridge, level the surface and cover it with a thin layer of olive oil, and always use a clean, dry spoon. Please check the label on the jar for the full ingredient list and allergen information, especially if you have a nut allergy.