Olives contain salt and are among the short-lived foods. Therefore, it should be taken gradually in order to be consumed in a shorter time.
How should green olives be stored?
Green olives are a must for breakfast. Since it is available at the breakfast table every day, it is best to choose a week when buying. If you take monthly or long-term, it is more likely to deteriorate and decay.
Green olives must remain in their own water to remain healthy. You should remember to fill the olive bag with half the water.
Green olives are especially preferred with lemon. But the first thing you need to know to eat with lemon, lemon should never be poured on all olives. If you pour it all, you will accelerate the deterioration process of the lemon. So you just have to take up as much food as lemon.
HOW TO MAKE GREEN OLIVE?
- Step: Wash the olives under plenty of water first.
- step: Then draw the olives 4 with the help of a knife. Perform the scratching operation so that the blade touches the olive kernel.
- step: Then place the olives in vacuum jars and fill with drinking water. Close the lids and change the water every 24 hours.
- step: You need to change the juice of the olives until this bitter. At the end of 10 days, the pain will probably disappear. When the pain of olives passes, you can start the brine process.
Types of Olives in Turkey
Turkey is a country olives. There are more than 50 varieties of olives in our country (together with Synonyms).
Some of these are;
Gemlik Bursa, Tekirdag, Kocaeli, Bilecik, Kastamonu, Zonguldak, Sinop, Samsun, Trabzon, Balikesir, Izmir, Manisa, Aydin, Icel, Adana, Antalya, Adiyaman are grown in a very wide geography.
2- EDREMİT- AYVALIK OLIVE
Canakkale, the Gulf region of the Aegean Region, Izmir, Icel, Antalya, Adana, Kahramanmaras and Mardin extends to
Muğla grows in a wide geography from İzmir, Aydın, Manisa, Denizli, Muğla, Antalya, Sinop, Kahramanmaraş and Kastamonu.
İzmir and its vicinity. The oil is the 5th after Ayvalık, Memecik, Memeli and Erkence in terms of chemical and sensory properties. It can also be considered as green table. It develops very strongly. Fruit is medium-sized, shows severe periodicity. It is difficult to harvest because the fruit is strong to hold. Early fruit, fertile, partially self-productive. Reproduced with vaccine and steel
Iznik, Bursa, Gemlik, Iznik, Orhangazi, Kocaeli, Central, Golcuk and Bilecik, Central, Osmaneli, Gölpınarı district grows. With around 400,000 trees, it constitutes 5% of the Marmara Region. It is considered a green table. It develops in medium strength. Fruit is very large, partly shows periodicity. Moderately efficient. It is not hypersensitive to cold. Reproduced with vaccine
Ödemiş, Kiraz, Torbalı and Ödemiş districts of İzmir, Nazilli, Sultanhisar and Yenipazar districts of Aydın. It accounts for 1.5% of the total with 1.3 million trees. It is generally considered as green crushed olives where it is grown.
Grows in Akhisar, Turgutlu, Saruhanli, Izmir’s Central, Kemalpasa, Selcuk, Aydin’s, Soke, Karacasu and Kuyucuk districts of Manisa
Grows in Mardin, Hatay, Gaziantep, Kahramanmaraş
Menemen grows in Menemen, Kemalpaşa and Turgutlu districts of Manisa, İzmir.
10-NİZİP OIL OLIVE
It grows in Nizip province of Gaziantep, Center of Kahramanmaraş province and Cizre district of Mardin province.