Name: Edremit Salt-Cured Black Olives
Rating: 4.7 (12 reviews)

Our organic Edremit-type black olives won over the jury in the "International Table Olive" category at the London International Olive Oil Competition held in London, securing the sole platinum medal and reaching the pinnacle for black olives.

Black olives, harvested black from the branches of olive trees in November, are sorted by size. First-class olives are then selected and placed in drums or walnut wood baskets with rock salt to cure. As the olives slowly absorb the salt, their skin wrinkles, and they begin to turn into black dry-cured olives. We continue to ripen them by turning them in different directions twice a month. By periodically turning the olives in the basket, we ensure the flavor is locked in all the way to the pit.

The greatest characteristic of Mavras olives is that since they are obtained through months of natural fermentation, the fleshy part of the olive separates very easily from the pit.

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Edremit Salt-Cured Black Olives