OLIVE Having completed its first settlement in Southeastern Anatolia, the olives extended to Western Anatolia and from there to the Mediterranean countries via the Aegean islands. Olives leaping to North Africa via Sicily, merged from the Southeastern Anatolia with the second branch, moving over Syria and Egypt, and thus spread to all the southern coasts of the Mediterranean. A third branch has advanced from Iraq and Iran to Afghanistan and Pakistan. XVI. The spread of olives in the world has been completed by taking the Spanish to South and North America in the 21st century. According to legends, "olives are the first of all trees" and are considered to be peers with human history in sacred sources. The Romans found the method based on the crushing of olives between two stones. While the turning of the stone was provided by the people in the first times, animal power was used for this work later. Over time, the pressure created by rotating the Archimedes screw was used to compress the crushed olive paste. This method called vise is still used today. With the development of technology, the most modern system, continuous facilities have been reached. Table olives: Product obtained from cultivated olive tree (Olea Europaea Sativa) fruits, with the addition of lactic acid and / or other additives, pasteurization or sterilization, if necessary, in accordance with the technique. Brine: In order for olives to gain edible maturity and protection; A certain concentration mixture prepared with the addition of water, salt and / or additives permitted in the TGK regulation.
Renewability maturity: After the natural bitterness of the olives is eliminated, depending on the processes applied, whether the flavoring substances are added or not, the olive has its own taste and smell. Black olive Olive grains that are fully ripe or harvested just before ripening, color black or nearly black, dark purple, dark brown or red black to violet black According to the degree of maturity of unprocessed olive grains; Green olive Olive grains of ripe olives in different colors ranging from green to yellowish green. Olive / pink olives Normal-sized olive grains harvested in pink, red, wine, and light brown before the black ripening period. According to the processing types; Fermented olives Olives obtained by partially or completely removing and fermenting bitterness with alkaline solution. Naturally fermented olives Without using alkaline bitterness; olive obtained by fermentation with water, acidic water, brine or by fermentation by adding air to brine or by direct contact with salt.
Olives darkened by oxidation Olives obtained by treating green olives or olives with turned color / pink olives with alkali, after darkening with oxidation or without fermenting. According to the way they are presented to the market; Whole olives Olives that retain their natural shape, without seeds, with or without stem. Pitted olives Olive grown, preserving its natural shape. Stuffed olives The product obtained by filling the seedless olives with suitable filling foods such as carrots, red pepper, almonds, celery, anchovies, oranges or lemon peel, hazelnuts, capers, or ingredients prepared from them. Half olive The product obtained by dividing pitted or stuffed olives into approximately two equal parts. Quarter olive The product obtained by splitting the pitted olives into four equal parts. Split olives The product obtained by dividing the pitted olives into more than about four equal parts longitudinally.
Sliced olives
The product obtained by slicing pitted or stuffed olives in approximately equal thickness and parallel.
Chopped / diced olives
The product obtained by cutting the pitted olives into small pieces in different ways.
Broken olives
Product obtained from olives broken during the production of seedless olives, sliced olives or stuffed olives.
According to other forms of market launch;
Naturally Fermented Saddle Olives
Black olives that are harvested during the black maturity period and mixed with salt in accordance with the processing technique and have the maturity of renewability without the use of alkali and wrinkled outer surface.
Fermented saddle olive
The product prepared by washing and dry salting in suitable containers immediately after the black ripening period or after short processing of the olive grains harvested during the black ripening period with a low concentration of alkaline solution.
Turning / rolling olives
It is harvested in the black maturity period and mixed with salt in layers according to the processing technique; Black olives, which are fermented in suitable containers without using alkali, have the maturity of their edible and wrinkled outer surface.
Çizik zeytin
Zeytin çeşitlerinin uygun yöntemlerle yenilebilme olgunluğu kazandırılmadan önce veya sonra çizilmesi suretiyle elde edilen ürün.
Kırma zeytin
Taze veya salamuradaki bütün haldeki zeytinin, çekirdeği kırılmadan parçalanarak uygun yöntemlerle yenilebilme olgunluğu kazandırılmasıyla elde edilen ürün.
Kurutulmuş zeytin
Olgun zeytin danelerinin tekniğine uygun olarak suyunun uzaklaştırılması ile elde edilen ürün.
Hurma zeytin
Çeşide ve ekolojik şartlara bağlı olarak, zeytin danelerinin ağaçta iken kendiliğinden yenilebilme olgunluğuna erişmesi sonucu elde edilen ürün.
Sirkeli zeytin
Zeytin çeşitlerinin uygun yöntemlerle yenilebilme olgunluğu kazandırıldıktan sonra sirke, aroma maddeleri ile salamura edilmesiyle elde edilen ürün.
Karma/karışık zeytin
Farklı şekillerde piyasaya hazırlanmış farklı çeşit ve tipteki zeytinlerin karışık olarak bir ambalaj içerisinde dolgu gıda maddeli veya dolgu gıda maddesiz, aromalı veya aromasız şekilde piyasaya sunulması ile hazırlanan ürün.
Salamura zeytin
Uygun olgunluk döneminde hasat edilen ve işleme tekniklerine uygun olarak üretilen danelerin salamurada yenilebilme olgunluğu kazandırılması ile elde edilen ürün.
Karışım zeytin
Zeytinin, değişik soslar, baharat veya diğer yenilebilir maddeler ile karıştırılmasıyla veya marine edilmesiyle elde edilen aromalı veya aromasız ürün.
Salata zeytin
Çekirdeksiz, çekirdek çıkarılırken parçalanmış, dilimlenmiş, dolgulu veya bütün zeytinlerin biber, kapari, badem, havuç gibi maddelerle karıştırılarak ve aromalı veya aromasız şekilde bir ambalaj içerisinde piyasaya hazırlanan ürün.