White cheese and tomatoes go best with olives stored in a jar: the olives’ salty, bold flavor is balanced by the cheese’s creamy texture and the tomatoes’ juiciness. This trio is a fixture of a classic Turkish breakfast table.
What Type of Bread Should You Choose?
Olives are usually eaten with country bread or a crisp simit; the bread’s porous texture balances the salty flavor of the olive brine. Adding olives to an olive-oil bread may make the flavor too intense, so it is a less common choice. Olives also go well with whole-wheat bread; the slightly firm texture of the bran contrasts with the soft flesh of the olives.
How Should Olives Be Served at a Meze Table?
At meze tables, olives are usually served mixed with roasted peppers and walnuts; the crunch of the walnuts and smoky flavor of the roasted peppers add textural and flavor variety to the olives’ saltiness. Adding a few drops of pomegranate molasses to this mixture creates a sweet-and-sour balance. Finely chopped onion and thyme are also commonly added to olives; these extra ingredients add freshness to the table without overpowering the olives’ own flavor.
What Drinks Pair Well?
Unsweetened tea is preferred with olives at breakfast; the tea’s mild astringency balances the saltiness of the olives. At a meze table, olives are usually paired with raki or white wine; the salty flavor of the olives softens the intensity of these drinks. For an alcohol-free table, chilled mineral water is also a good choice; its refreshing quality lightens the oily, salty texture of the olives in the mouth.
How Should Olives from an Opened Jar Be Stored?
Serve olives taken from the jar without draining off all of their brine; olives left without brine may dry out and harden quickly. Refrigerate the opened jar according to the temperature and time instructions on its label; do not assume the same number of weeks is safe for every product. Bringing the olives to room temperature before serving makes their flavor more noticeable; cold olives straight from the refrigerator temporarily lose some of their aroma. The type of olives in the jar also changes what goes well with them: black olives are softer and slightly sweeter, so they pair well with mild cheeses, while green olives are firmer and sharper, so a salty, seasoned cheese is preferred to balance them. Cracked green olives can also be marinated with olive oil and garlic and served as a separate meze. A white film in an opened olive jar may be yeast; appearance alone does not establish that it is harmless. Discard the olives without tasting if there is mold, another sign of spoilage, or doubt about their safety, and follow the storage instructions on the label. Keep the olives in their own brine; do not dilute it or treat brine coverage as a way to extend the storage period. Serving olives with a separate dish for pits, rather than just a small bowl, also makes breakfast more practical: everyone can put their pits in a separate place and keep the olive bowl tidy.