The olives are harvested only when they reach maturity and black in color. Nonetheless, the harvest can contain rather lighter colored olives as well. All of these are brought into the same fermentation pool. When they are removed after the process, small tone differences can remain, but only to a small degree. The tone differences are caused by the amount of sunlight and nutrition received by each fruit. This is why color and tone differences can occur even on the fruits of the very same tree.

According to the Table Olive Standard TSE 774, the limit of softness for Class 1 Black olives is maximum 6% and is maximum 10% for Class 2 Black olives.

The quality criteria of the olive is set forth by TSE's Table Olive Standard TS774 and by Table Olive Communiqué of Turkish Food Codex.  All production in Marmarabirlik is carried out in accordance with the relevant standards of TSE and the relevant regulations and communiqués of TGK.

Lactic acid is a kind of organic acid and is a substance produced naturally in the environment during the fermentation of olives. However, during fermentation, this natural acid cannot be produced by the olives at sufficient amounts due to various factors. In such cases, it is added to protect the olives from undesirable microbial growth. Also, a low amount of lactic acid added to the brine during packaging to improve the taste and aroma of natural olives.

Lactic acid used in our production is obtained completely from herbal sources under controlled conditions through fermentation. There is no substance of animal origin in its composition. The Lactic acid used in Marmarabirlik is of European origin and has Halal and Kosher certificates.

Marmarabirlik products are produced in accordance with national and international food regulations, and all additives used are in full compliance with the limits specified in Food regulations. Therefore, there are no additives and/or chemicals in our products which are not specified in the food regulations.

Table Olive Communiqué of Turkish Food Codex defines the Natural Olive as: green, decolored or black olives prepared in dry salt or brine through full or partial fermentation without use of alkali which are preserved with or without acidity regulator added".

Pasteurization is the heat treatment of the products for a certain period of time in order to neutralize the microorganisms that would otherwise spoil the product. With pasteurization process, the product is maintained in a reliable and healthy way throughout the shelf life.

Opened olives can be kept for 1 month under refrigerator conditions in their own brine. But if the olives are not pickled, they must be refrigerated in a covered container with addedoil and must be consumed within two weeks.

The olives lose water content during development, depending on the climatic conditions thus gaining a pruney appearance. If the humidity content is maintained, then the olives gain a shiny appearance.

The olive contains 25-38% oil which is present in the form of lipoprotein, phospholipid and galactolipid. The coarse fiber content of olive is very important for digestion. Antioxidants found in table olives have a lifelong protective effect against cardiovascular diseases and cancer. The phenolic compounds (color compounds) and fatty acids of olive provide protection against heart diseases, hypertension and cancer. It also plays an essential role in protection against gastritis and ulcers. Oleic acid contained in the olive is very effective against colon, breast and skin cancer. Due to high vitamin E content, a vitamin that is vital for the skin, the olive prevents aging of tissues and reduces the adverse effects of aging on brain functions.

The mold need oxygen to develop on olives. This is why we package our olives under modified atmosphere or apply oxygen absorbers in an air-tight package.  But the packages may be damaged during transportation or display due to falling, crushing against hard surfaces or similar reasons. A damaged package may allow intrusion of air which then result in development of mold.

Olives contain natural lactic acid bacteria which provides fermentation. Upon completion of fermentation all of these bacteria disappear. However, when the olives are packaged before due completion of fermentation, these bacteria remain active within the package and cause bulging. Heat treatment ensures elimination of these bacteria but when the heat treatment is not applied sufficiently, the packages can bulge.

                Extra virgin olive oil: It is an oil obtained by mechanical or physical processes without any chemical treatment in a way that do not damage the natural structure of the oil. Extra virgin oils do not contain any defects, have pleasant taste properties such as fruitiness and a free oil acidity in form of oleic acid not exceeding 0.8 grams per 100 grams.

            Virgin olive oil: Just like extra virgin olive oil, the virgin oil is obtained by mechanical or physical processing without any chemical treatment. But virgin oils may contain some quality defects and have a free oil acidity in form of oleic acid not exceeding 2 grams per 100 grams.

           Riviera: Riviera oils are obtained by a mixture of virgin olive oil and refined olive oil and are suitable for direct consumption. Their properties vary between virgin and refined oils. The Riviera olive oils’ free fatty acid ratio in form of oleic acid does not exceed 1.0 g per 100g.

              Refined Olive Oil:  It is an oil that cannot be consumed as food in natural form, obtained as a result of refining raw olive oil with methods that do not cause any change in its natural triglyceride structure which has a free fatty acidity in form of oleic acid not more than 0.3 g per 100 g.

Marmarabirlik is the world’s largest olive producer. Here, we adopt a discipline that constantly renews itself to offer the best olives, olive oils and olive paste in a way that best suit your taste.

Marmarabirlik olive paste is made of naturally pickled olives of a quality equal to the table olives. Prepared with great care, the black olive paste contains all the nutrients found in olives and olive oil. Olive paste as a fine table puree, is prepared by adding spices such as walnut, garlic, mint, thyme or cumin.

The product highlights the appetizer qualities of olive as well as its nutritional qualities. Under suitable storage conditions, the olive past can be stored for 2 years. This product is offered in plain and spiced variations in 175 g and 340 g glass cups and 3 kg tin containers both domestic and international markets.