Marmarabirlik Dry-Cured Black Olives XS (Blue PET) – 800 g

Small, dark and intensely flavoured, these dry-cured black olives are a favourite on Turkish breakfast tables for good reason. Marmarabirlik packs them in an 800g blue PET tub, with XS sized fruit that has been cured in salt rather than brine, giving each olive a dense, chewy texture and a deep, almost raisin-like richness.

How They Are Cured

In Turkey, this style is known as kuru sele, which roughly means dry basket. Fully ripe black olives are layered with coarse salt in baskets or crates and left for several weeks. The salt slowly draws out moisture and the natural bitterness of the fruit, while concentrating its oils and flavour. No brine or vinegar is used, which is why the olives come out with a matt, slightly shrivelled skin.

These wrinkled olives might look less glossy than their brined cousins, but the taste is the reward. They are savoury, mellow and rich, with a soft bite and a lingering, oily finish that many olive lovers consider the most traditional flavour of all.

Why the XS Size?

Olive sizes in Turkey are graded from very large down to extra small. Smaller dry-cured black olives tend to have a higher ratio of flesh to skin once cured, a more concentrated taste and a pleasingly chewy texture. They are also easy to eat by the handful and perfect for scattering over salads and pastries.

About Marmarabirlik

Marmarabirlik is a long-established olive growers' cooperative from the Marmara region of north-west Turkey, the area around Bursa and Gemlik that is famous for its olives. Marmarabirlik olives are a staple in Turkish homes, and the cooperative is known for consistent quality across its brined, dry-cured and oil products.

How to Serve Dry-Cured Black Olives

For Breakfast

Serve a small bowl alongside white cheese, tomatoes, cucumber, eggs and warm bread. Drizzle with a little olive oil and add a pinch of dried thyme or red pepper flakes to bring out their flavour. A few pieces with a glass of tea is how many Turkish families start the day.

Other Ideas

• Pit and chop into pasta sauces, salads and grain bowls.
• Bake into bread, focaccia or savoury muffins.
• Blend with garlic, olive oil and herbs for a rich olive paste.
• Add to a meze board with cheese, nuts and dried fruit.

Handy Tips

Because these olives are naturally salty, taste one before adding extra salt to a dish. If you prefer them a little milder, rinse briefly in warm water and pat dry before serving. Tossing them with olive oil and a few slices of garlic and orange zest makes a quick, impressive marinade.

Storage

Keep the tub tightly closed in a cool place. Once opened, store in the fridge and coat the olives with a little olive oil to keep them supple. Olives may contain stones. Please check the label for the date and full information.

Order Online From Robin Food

Robin Food delivers Turkish olives across the UK, with same-day delivery available in many London postcodes. Try them with our farm-style white cheese, cracked green olives and Turkish extra virgin olive oil.