Menu
- +90 212 437 1314
- info@karazeytincilik.com
- Pazar Günleri Hariç: 08:00 - 19:00
Turkey, after Spain, is the second most olive-consuming country in the globe. Olive’s place in Turkish cuisine holds a fundamental ground that it is hard to taste a portion of food without olive oil or olive. This simply lays behind the reason that Anatolia is a core part of the Medeterian region that is very suitable for the growth of olives. Anatolia supplies what olives love, mild wheather and rich in magnesium soil. Olives in Turkey is growth in nearly all regions but there are 2 special cities that depend their economy to olives. Bursa (gemlik) and Balıkesir (edremit). Kara Zeytincilik possesses a solid supply chain in these two cities.
Turkey, according to international trade mapping organizations, is the 3rd most olive products exporting country in the global olive market. Our expertise in the production of olives is appreciated by all countries’ taste. Production and processing of olives is a delicate business. Every ingredient in olive should be used in the golden proportion. Therefore, Turkish olives with its luscious taste apply to all tastes which makes Turkey to stand on the leading stage in the global market.
Gemlik olives, the olive trees are a big part in the region of the Marmara sea. Gemlik olives formed a special group and every year on a regular basis gives the harvest. The most characteristic feature of olives is black and the flesh is easy to depart from the seed. As part of the fruit and olive pits are medium size is 29.9% oil.
Domat olive, whose aroma varies according to the processing technique and is mostly used as a stuffed olive, is filled with products such as almond, garlic or pepper after the core is removed and then pickled. The majority of the product is sold abroad, and the smaller ones are sliced and offered to the food industry.
Ayvalık olives are extra large type of olives that suitable for both oil and table olives production. Ayvalık lands contain approximately 2,500,000 olive trees and all the trees that naturally spread in this region are olive trees of Ayvalık variety. All of the olive trees that spread naturally in the region were grafted from the wild olive tree called "delice" centuries ago.
(Spanish type)
It is one of the most prevalently consumed table olives worldwide. It is characterized by its firm and large structure. It is kept in its brine water which helps the olives to sustain its licious flavor as well causing it to have a long shelf life.
Kalamata olive, with its unique taste and large structure, is one of the olive varieties consumed with pleasure by olive lovers. Kalamata olive, which is a table olive variety, has become a product consumed by many people today with its abundant fleshy structure. It is possible to come across this olive variety in almost every place where olives are grown in Turkey.
Premium olives, experienced distribution team and solid supply & distribution ability, Kara Zeytincilik with its passion to its job, provides all to its costumers.