Akhisar Cracked Green Olives

Akhisar is considered the table-olive capital of Turkey, and cracking is the region's signature preparation technique. Each olive is cracked by hand and placed in brine; the brine works its way in through the cracked surface, so the olive ripens faster and takes on its characteristic fresh taste.

Large and firm, the cracked olive belongs to breakfast as much as to olive-oil meze and salads. Drizzle with olive oil and add thyme and lemon slices before serving, the simplest form of an Aegean-style presentation.

After opening, store the olives in the refrigerator in their brine. TürkDeli brings Akhisar olives to tables in Europe with their freshness preserved; shipping is free over 100 € within Germany and over 150 € elsewhere in Europe.