Salamura – this is a partially oil-cured olive and then stored in brine. Kuru Sele – this is dried in a basket of rock salt, which draws all the water from the olive. The longer the olive is left in the salt the firmer the olive becomes.
Use: Table and oil
Origin: Turkey
Notable regions: Zeytinbağı, Gemlik
Use: Table and oil
Origin: Turkey
Notable regions: Zeytinbağı, Gemlik
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