Olives are a breakfast-table staple, but they are one-seeded fruits that cannot be eaten straight off the tree. Their natural bitterness must be removed through processing, so olives go through a long preparation process before reaching the table. Depending on the olive variety and processing method, this can take several months. Here is how olives are prepared, what information should appear on the package, and what to look for when buying them.
How Are Olives Prepared?
To remove olives' natural bitterness, a process using caustic soda (lye) darkens the olives and greatly reduces their bitterness. The process can involve several stages depending on the olive variety and intended use. The olives are then placed in brine and left to mature. Maturation depends on a brining period of 4–6 months; during this time, the olives develop their flavor and texture. Olives brined for a shorter time usually taste sharper, while those left longer have a milder, more balanced flavor.
What Should Be on the Package?
According to rules set by the Turkish Standards Institution (TSE), the package of olives offered for sale must state the olive variety, identify the product as made in Turkey, and display the TS 774 standard number along with the production and expiration dates. The producer's name and address must also appear on the package. It should also state the olive's grade, net weight, and drained weight. The grade indicates whether the olives are extra, first, or second grade; net weight includes the brine, while drained weight refers only to the olives. For olives with a geographical indication, such as Gemlik olives, the relevant logo should also appear on the package.
Check the Taste and Appearance When Buying Olives
A good-quality olive should not taste sour; sourness may indicate that the brining process or storage conditions were not suitable. When an olive is held and opened by hand, it should also not leave a purplish or pinkish stain. The pit should be a shade of brown to purple. A very dark, almost black pit does not necessarily mean that the olive has been dyed, but an unusually black appearance is a reason to examine it carefully. No mold or unusual odor on the olive's surface is also an important sign of freshness.
How to Tell Olive Varieties Apart
The varieties most often found in stores and markets include green olives, black olives, and semi-ripe olives in pinkish-purple shades; each is harvested at a different stage of ripeness. Green olives are usually picked earlier, so they have a firmer texture and sharper taste. Black olives are picked when fully ripe and have a softer texture and more intense aroma. Regional varieties such as Gemlik, Memecik, and Domat differ in both size and flavor; choosing among them mostly comes down to personal taste.
How to Store Olives
Unopened olives in brine can be stored for a long time in a cool, dark place; check the expiration date on the package. Once opened, store the olives in their brine in an airtight container in the refrigerator. If the brine level drops, adding a little water and salt can help keep the olives from drying out and losing their flavor and texture. Before eating olives that have been refrigerated for a long time, check their smell and appearance.