Olive may have a soft structure because of some reasons coming out from raw material or retting procedures, but in Marmarabirlik Integrated Plants, production is realized within the softness limits specified in TS 774 Edible Olive Standard.

Olive fruit is not naturally picked out and directly consumed. It should be consumed after removing the bitter material named ’Oleuropein’. This process is carried out by 2 methods: 

1. Natural fermentation (6-9 months), 

2. Chemical methods. 

We, as Marmarabirlik, are carrying out fully natural fermentation method. Sometimes there may be long-term bitter period because of the product’s crop year (climate conditions). Besides, by the semi-ferment early ripening methods it may not be provided for the product to be fully flavored. Slightly bitter grains may be found. All types of these products packed after being pasteurized.

Gemlik type retting and natural fermentation retting techniques we are carrying out are provided with a salt and water rate of 10-12%. By this method, the salt is decreased to 5-6% during the packing. Sometimes, as the salt rate in olive grains is not decreased, aver salty taste may be found.

Olive assizes produced in Marmarabirlik are changed from certain time to time. These are as follows:

XL                     201-230 piece/kg                  Color Pallid Grand Size           231-260 piece /kg

L                       231-260 piece /kg                Color Pallid Big Size            291-320 piece /kg

M                      261-290 piece /kgColor Pallid Medium Size    351-380 adet/kg

S                      291-320 piece /kgColor Pallid Mini Size         411-460 adet/kg

XS                    321-350 piece /kg

2XS                 351-380 piece /kg                      *: Values are in TS 774 Standard

3XS                 381-410 piece /kg

4XS                 411-460 piece /kg

Values between the lower limit and upper limit constitute a certain bigness-smallness difference.

After 2005, all the products in Marmarabirlik will be purchased from the producer by sifting. Thus, it is planned that all such problems will be solved.

Olive assizes produced in Marmarabirlik are changed from certain time to time. These are as follows:

Mega 201-230 piece/kg Color Pallid Grand Size 231-260 piece /kg

Hyper 231-260 piece /kg Color Pallid Big Size 291-320 piece /kg

Super 261-290 piece /kg Color Pallid Medium Size 351-380 adet/kg

Special 291-320 piece /kg Color Pallid Mini Size 411-460 adet/kg

Extra 321-350 piece /kg .

Elite 351-380 piece /kg *: Values are in TS 774 Standard 

Lux 381-410 piece /kg Minion 411-460 piece /kg 

Values between the lower limit and upper limit constitute a certain bigness-smallness difference. After 2005, all the products in Marmarabirlik will be purchased from the producer by sifting. Thus, it is planned that all such problems will be solved.

No. Any of the dye or such color additive materials are not used in our olives. 

Marmarabirlik purchases the olives after black ripening period, so using any dye is not necessary.  

Lactic acid; with its acidifier effect, it shows natural affect on Lactic Acid fermentation (Olive fermentation). 

Potassium sorbat: inhibits some microorganisms (yeast, fungus) that may develop in the olive. 

Additives permitted in Turkish Food Codex are not harmful for health if they are used within certain limits. Especially, potassium sorbet is a protective additive material used in various ready foods such as biscuits and soups. Marmarabirlik continuously controls the amount of additives and keeps them under control. Thus, production is carried out under the level that is harmful for human health.

Olives show a microbial development at aerobic environments. Because of its flexible structure, during the processes such as transportation, placement, if vacuum packages encounter physical damages such as falling and crash, package can be harmed and get some air. This process can cause molding. 

Moreover, inconvenient temperature of storehouses (25-30ºC) is one of the important reasons for development of mold.

In olives, there are natural lactic acid bacteria which cause fermentation. When the fermentation process comes to the end, these bacteria disappear. However, if the olives, that do not complete the fermentation process, are packaged; these bacteria continue their activities and causes protuberating. Elimination of these bacteria is maintained by pasteurization implementation. However, it can be hard to reach the adequate temperature levels, according to the different sizes of the tin boxes. Marmarabirlik confronts this difficulty only about 10 Kg. boxes, even if it happens very rare.

About the cultivation of olive, there are year which you can get crop in high and low levels. According to the amount of the crop, production amount can also fluctuate.

No. Less salted olives are produced by the process of elimination of salt from ordinary products of olives.

No. Less salted olives are produced by the process of elimination of salt from ordinary products of olives.

In the package, olives are in saltwater. The acid in saltwater can take the color of the olives to some extend and make olives blanched. So olives can turn to black when they come into contact with air.

Yes. We make our production by following all standards and values that are specified at TS 774 Standard for table olive.

Olive consists Vitamin C (12,9-19,1 mg/100g) ,Vitamin A (Carotene :0,15-0,2 mg/100g), Vitamin B (0,51-1,1 µg/100g) and Vitamin E (3,4 mg/100g).

Olive oil has an impact which prevents atherosclerosis, a very important and frequent health problem. It also decreases bad cholesterol and increases good cholesterol. As a result, it strengthens the hearth, decreases the risk of apoplexy, regulates veins and prevents sticking of bad cholesterol to veins. A research conducted in Italy with 6000 people shows that people who consume olive oil has lower blood pressure.

Because of Vitamin E it consists, it contributes to renewal of cells and prevents dissolution of cells. It is good for the skin and hair problems.

Olive oil is also a contributory product for digesting. It is as beneficial as milk for development of babies and children. It is regarded as basic comestible in history.

Scientists come out with a new benefit of the basic component of Mediterranean diet, olive oil everyday. Lastly, a new research that is conducted with 60000 women showed that olive oil decreases the risk of breast cancer at a level of 45%.

The important reasons why consumers prefer olive oil:

-It does not have cholesterol.

-It is easy to digest.

-Because of antioxidants in its composition, after burning, olive oil leaves lesser dangerous substance than other oils.