Marmarabirlik Kuru Sele is the dry-cured style of Turkish black olive: naturally ripened olives that are salted and dried until the skin wrinkles and the flavour becomes concentrated, savoury and rich. This is the XS size, labelled 321-350 olives per kilogram, so the olives are small and easy to eat whole. The label lists table black olives, salt, corn oil, lactic acid as acidity regulator and calcium chloride as firming agent, and the tub states that it contains no preservatives.
Kuru sele is a breakfast favourite. Serve it with white cheese, tomatoes and fresh bread, or dress it with olive oil, a little thyme, chilli flakes and a squeeze of lemon for a quick meze. It also adds depth to pide, poğaça and börek fillings, tomato-based salads and Mediterranean pasta. These olives are fairly salty (the label shows 5.5 g salt per 100 g), so taste before adding more salt to a recipe.
Keep the unopened tub in a cool, dry place; the manufacturer lists an 18-month shelf life. After opening, store it in the fridge as the label advises.
