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• Olive Brine Tonic (Non-alcoholic)

  A savoury, alcohol-free take on the Dirty Martini: olive brine, tonic and lemon.

  Fill the glass with ice. Add the olive brine and lemon juice and stir with a spoon. Pour the tonic slowly down the side of the …

• The Erkence olive: the cultivar that sweetens on the tree

  Erkence accounts for 3.5% of Turkey's olive trees. It is the Aegean's earliest-ripening cultivar and has a property with few equivalents anywhere: the fruit loses its bitterness on the tree, without brine.

• Are my olives spoiled? Mould, bulging lids and softening

  A white film on brine is not always mould. But a bulging lid is not debatable: discard it unopened. How kahm yeast differs from mould.

  A white layer on the surface of the brine. A bulging lid. Olives gone soft, the liquid cloudy, the smell changed. Almost anyone who [brines olives …

• Marinated Olives

  The easiest way to turn plain brined olives into a meze overnight: olive oil, lemon zest, garlic and oregano.

  Drain the olives, rinse once in cold water and dry them well — wet olives will not take up the oil. Toast the coriander seeds in a dry pan for 30 seconds, until…

• Savoury Olive Cake

  A breakfast cake bringing together brined olives and olive oil — a Turkish take on the Italian savoury cake tradition.

  Heat the oven to 180°C. Grease a loaf tin with olive oil. Beat the eggs in a deep bowl, then stir in the olive oil and milk. Sift the flour, baking powder, salt…

• Virgin Mary with Olives

  The alcohol-free counterpart of the Bloody Mary: tomato juice, spices and olive brine.

  Fill the glass with ice. Mix the tomato juice, lemon juice, brine, hot sauce and seasonings in a jug. Combine by pouring between two glasses. Pour …

• Dirty Martini

  The classic olive cocktail: gin, dry vermouth and olive brine, garnished with green olives.

  … ice in a mixing glass and add the gin, vermouth and olive brine. Stir with a bar spoon for 20-30 seconds. ⚠ Do not shake — …

• Olive and Olive Oil Glossary

  Oleuropein, lampante, pomace, malaxation, designation of origin… Short, verifiable definitions of olive and olive oil terms.

  … of removing an olive's bitterness in water, brine, dry salt or lye. Dry-salt cured olives Ripe black olives cured in layers of rock salt in perforated …

• Olive Oil Prices: Week 35 of 2026

  Turkish exchange prices, European producer prices and exchange rates side by side: extra virgin at 300 TL/kg in Edremit, Spain's national average €3.52/kg.

  … that product actually traded**. Dates differ because the olive is seasonal. ## Europe: weekly producer prices (extra virgin) Country / market€/kgWeekly changeWeek ending Spain (national average)3.52▼ …

• Olives and Olive Oil: Frequently Asked Questions

  Does the fridge test work, what separates extra virgin from riviera, can you fry with olive oil? The 18 most common questions, answered briefly.

  … with the cost of the raw material. [More →](/en/olive-oil-fraud-and-adulteration) ## When are olives harvested? In Turkey the harvest generally begins in October and runs to January. …

• Olive Oil Soap: How It Is Made, Its Types and How to Choose

  How saponification works, why curing takes months, and how to recognise genuine olive oil soap.

  … is complete 3. It is washed with brine to separate out excess alkali and glycerine 4. The hot paste is poured onto the floor or into …

• Table Olives: Types, Curing and How to Choose

  From green to black, cracked to dry-cured: how table olives are made, chosen and kept.

  … flesh relative to the stone, the better - **Firm texture** — fruit that does not collapse in brine - **A stone that separates easily** — essential …

• Where is quality lost in table olives?

  Variety choice, harvest technique, fermentation control, sterilisation and the pre-packing check are each a separate point of loss. The structural problem is scale and inspection.

  … — the same five variables must be monitored continuously: Variables to control in table olive processing VariableWhy pHSets the direction of fermentation; if it rises, spoilage …

• Mission olive: United States's table and oil variety

  America's historic variety: carried by the Spanish missions, it built California's black table olive industry.

  … is method — Gemlik darkens on its own in natural brine, Mission is darkened chemically. The taste difference follows from that: natural brining preserves the fruit's …

• Kalamata olive: Greece's table variety

  The world's best-known table olive. Almond-shaped, purplish-black fruit, and a name that is a protected designation of origin.

  … brine**, then usually held in a liquid containing red wine vinegar and olive oil. The method takes longer than the lye processing used for green table …

• The Domat olive: the cultivar behind stuffed olives, in numbers

  Domat, Turkey's largest table cultivar: 7.96 g fruit, 89% flesh, a 552-hour chilling requirement. Why stuffed olives are always made from it, the disagreement over oil content, and why it is never planted alone.

  … and still holds in brine. This is why Akhisar has processed the same cultivar for close to a century, and why **Akhisar Domat Olive** carries a …

• Olive growing in Marmara: the home of the table olive

  The table olive's home is not the Aegean but Marmara: 80% of the region's crop is Gemlik. The reason is climate.

  … themselves: **Harvest.** *"In Umurbey we usually begin harvesting in November; depending on the year's weather it can run into December and January."* The method has changed: …

• The Gemlik olive: small fruit, six times the flesh

  Turkey s only olive cultivar with a geographical indication: 3.7 g fruit, a 6.4 flesh-to-pit ratio, 29-30% oil. Self-fertility measurements, chilling requirement, and why it is still picked by hand.

  … by "olive" is Gemlik. It is the dominant cultivar in the black brine olives of the breakfast table, and as **the only olive cultivar in Turkey …

• What does a kilo of olives cost? The cost sheet of 152 Aegean farms

  Land rent is 37.70% of cost, harvest 16.90%. In table olives 73% of processing cost is rejected fruit; in oil, 94% is the fruit itself.

  … a higher price but less waste. Salt and chemicals — the brine itself — are only 4.91% of cost. A table olive's cost is not in …

• Was it six times? Seven years of the table olive gap

  How many times the oil price does a table olive fetch? Over seven years the ratio ranged 1.43 to 3.46, never below 1.

  … fixed Table olive price as a multiple of oil olives (oil = 1) YearOil olives TL/kgBlack brinedGreen selectBlack extra-extra* 20194.002.17×2.28×3.66× 20203.762.56×2.39×5.88× 20214.861.84×1.64×2.45× 202212.041.55×1.28×2.75× 202322.491.43×1.88×1.70× 202439.241.92×1.70×1.33× 202537.121.95×2.51×3.37× …

• The same olive, six times the price: the quiet advantage of table olives

  How much more does the same fruit fetch as a table olive than for oil? Measured over seven years of exchange data: 1.43 to 3.46 times.

  … (2026) ProductPrice TL/kgExchange× oil olives Olives, for oil45.15Edremit1.0× Olives, black brined95.00Edremit2.1× Olives, green select165.00Edremit3.7× Olives, black extra-extra270.00Edremit6.0× The oil olive figure is the 2026 volume-weighted average; …

• How many olives should you eat a day? Portions, salt and common questions

  Calories, fat and salt in olives: what is a sensible daily amount? Based on nutrition data, without unauthorised health claims.

  … sodium comes from there. Two simple methods cut it noticeably: - **Soaking.** Leaving olives in fresh water for a few hours (or overnight) and changing the …

• Turkish Olive Spread

  The black olive spread of the breakfast table, with walnuts, garlic and olive oil.

  … oregano, chilli flakes and, if using, the pomegranate molasses. Add no salt; the brine of the olives carries enough. Transfer to a jar and pour a …

• The History of Olive Oil Soap

  From Aleppo to Marseille, Castile to Ayvalık: how olive oil became soap, and how that trade built cities.

  … 3. It is washed with brine to separate out excess alkali and glycerine. 4. The hot paste is poured onto the floor or into moulds and …

• How Much Olive Oil a Day?

  Olive oil being healthy does not make it unlimited. A practical look at portions, calories and the logic of replacement.

  … about 4-5 calories**. Ten a day adds to the fat share of your diet. The sodium in brined olives is a separate matter for anyone watching …

• Table Olive Varieties

  From Gemlik to Kalamata, Manzanilla to Castelvetrano: the world's best-known table olives and what each is good for.

  … ratio of flesh to stone, and whether the texture holds up in brine. Some varieties serve both purposes. ## Turkey **Gemlik.** Turkey's best-known table olive. Small …

• How Are Olives Cured?

  An olive straight from the tree is inedible — it is bitter. In water, in salt, in lye or scored: the methods that remove the bitterness, and how long each takes.

  … that is what makes curing possible: left long enough in water or brine, the olive gradually gives up its oleuropein. ## Water curing (the common home …

• The Nutritional Profile of Olives

  What is actually in an olive? Fat, fibre, iron, vitamin E — and the salt you should not ignore.

  … when talking about portions. ## Roughly what is in them? 100 grams of brined table olives carries on average **115-145 calories**. Almost all of that energy …

• Products from Olive

  Table olives, oil, pomace, leaf and soap: what is made from each part of the tree, and what each is good for.

  … almost every part is transformed into valuable products. Food Products Table olives: Brined, dry-salted or naturally processed in many styles. Olive oil: Extra virgin, pure, refined …

• Bloody Mary with Olives

  Tomato juice, spices and vodka, garnished with olives, celery and lemon.

  … tall glass with ice. Combine the tomato juice, vodka, lemon juice, olive brine, hot sauce and seasonings in a jug. Mix by pouring back and forth …