These are our gourmet black olives cured purely in brine. These olives are carefully hand-picked from tree top brunches of the trees closest to the sun and then sorted according to their size.
The Black Pearl consists of only the largest and firmest olives of the harvest. Then, they are cured purely in brine using the traditional Gemlik method known for more than ten centuries. The olives are cured in two-meter deep stone vats with weights on the top and brine circulation. The weights tenderize the olives. They are then stored in pure brine without any preservatives.
This process helps remove the acidity in the olives. The sign of a traditionally cured Gemlik olive is that the flesh come away from the pip easily. They are ideal for the table, breakfast or cooking and they very tasty if used for making olive bread.