Green Olives in Brine

Green Olives in Brine: The Crisp and Fresh Taste of Breakfast

One of the most familiar faces of the breakfast table, green olives in brine are prepared by soaking olives harvested before ripening in salted water. They have a firm, meaty texture with a pleasant bite and a slightly astringent, salty, lively taste. They have a crisper character than black olives, and their light green color immediately catches the eye on the plate.

Besides breakfast, they are used in meze, salads and baked goods. Those who want to lighten their saltiness a little can soak the olives in water for a short while before serving. Tufan Organik sees these olives, part of its sauces, vinegars and beverages range, as one of the constant staples of the everyday table.

Serving Suggestions

• Crack the olives and marinate them with olive oil, lemon zest, thyme and red pepper flakes to prepare a meze.
• Turn pitted, chopped olives into an olive salad with walnuts, pomegranate molasses and parsley.
• Add them in rings to pizza, savory bun and savory cake doughs.

Packaging: Available in different sizes upon request.