Olyvian Olive Varieties
Our olives, grown in the fertile lands of Turkey, are meticulously collected from sunny slopes using traditional methods. These special olives prove that the soils full of rich minerals and natural features give our olives their unique flavor and high nutritional value.
Each one is carefully selected and reaches your tables; it adds value to your meals by offering health and flavor together. This valuable gift offered to us by nature takes you on a natural flavor journey with its unique taste in every bite.
Black Olives in Oil
Gemlik (Trilya) type black olives with calibers ranging from 201-230 to 380-450 are naturally ripened with water and salt. No caustic or chemical substances are used.
Our oily black olives grow in the fertile lands of the Aegean and Marmara regions. These olives, which are processed through natural fermentation after ripening, develop their rich flavors. While supporting heart health thanks to their healthy oil content, they also protect the body against free radicals with antioxidants. They benefit the digestive system with their high dietary fiber.
Grilled Olives
The pits of green Domat olives between 160-290 caliber are removed, ripened with caustic and then heat treated on the grill to make them ready for consumption.
Our olives are carefully prepared by cooking them at high temperatures, slightly browning their outer shells and softening their insides. This method brings out the olives' natural aromas and gives them a smoky flavor.
Edremit Crushed Olives
Olives in the 290-380 caliber range are broken by mechanical methods and ripened using water and salt. No caustic or chemical substances are used.
Edremit Kırma is a type of olive with a high oil content, native to the Aegean region of Turkey. These olives are cracked by hand or mechanically, which allows the olives to ferment quickly and evenly in salt water and shortens the consumption period.
Peppered Domat Olives
Green olives of the Domat variety, between 160-300 caliber, are pitted after being ripened with caustic and prepared with pepper filling.
Peppered Tomato is a special type of olive prepared by adding pepper filling to Tomato olives grown in Turkey. These olives gain a sharp and aromatic flavor thanks to the pepper filling, which makes them ideal for use in various dishes. Peppered Tomato olives, which are usually preferred for breakfasts, appetizers and appetizers, add liveliness to tables with their rich flavors.
Domat Cracked Olives
Green Domat olives in the 200-280 caliber range are broken by mechanical methods and ripened with caustic.
Tomat Kırma is a special type of olive obtained by processing Tomat olives grown especially in the Aegean Region of Turkey by the cracking method. In this process, the olives are lightly cracked by hand or machine, which allows the salt to penetrate better and speeds up the fermentation process.
