Turkish Olives Guide: Types, Grades & How to Buy
Turkish olives are sold by color (green or black), variety, and size grade. Gemlik is the most famous variety — small, wrinkled black olives prized for breakfast. Green olives are firmer and brisker; black olives are softer and richer. Grades are marked by count per kilogram, with lower numbers meaning larger olives.
Key takeaways
- Gemlik is Turkey's signature black olive — small, glossy, and breakfast-perfect.
- Green olives are picked young (firm, tangy); black olives ripen on the tree (soft, fruity).
- Sizes are graded by count per kilo — e.g. 201–230 is smaller, 91–100 is large.
- Olives come oil-cured, brine-cured, or salt-cured, each with a distinct texture.
- A bowl of olives anchors the Turkish breakfast alongside cheese, bread, and tea.
What are the main types of Turkish olives?
| Type | Color | Flavor & texture | Best for |
|---|---|---|---|
| Gemlik | Black | Soft, fruity, slightly wrinkled | Breakfast, snacking |
| Green (yeşil) | Green | Firm, brisk, tangy | Salads, meze, marinating |
| Cracked green (çizik/kırma) | Green | Crunchy, garlicky when seasoned | Meze, appetizers |
| Black ripe | Black | Mellow, rich, oily | Breakfast, baking into bread |
Browse jarred and canned olives in our Canned & Jarred Food collection.
What are Gemlik olives?
Gemlik olives come from the Gemlik region near the Sea of Marmara and are Turkey's most beloved table olive. They are small, deep black, and slightly wrinkled, with a soft bite and a fruity, faintly bitter richness. Drizzled with olive oil and a squeeze of lemon, they're the classic centerpiece of a Turkish breakfast.
How do olive size grades work?
Turkish olives are graded by how many fit in one kilogram. A grade like 201–230 means smaller olives (more per kilo), while 91–100 or 61–70 are large. Smaller Gemlik olives are often preferred for flavor concentration; larger green olives make a striking meze platter.
How are Turkish olives cured?
- Brine-cured: soaked in salt water — clean, briny, the most common style.
- Oil-cured: matured with olive oil for a soft, intensely fruity result.
- Dry salt-cured (sele): packed in salt, yielding wrinkled, concentrated black olives.
How do you serve and store Turkish olives?
Serve olives at room temperature with good bread, white cheese from our Dairy collection, and strong tea. Keep opened olives submerged in their brine or oil in the fridge, and they'll stay good for weeks. For seasoning, a sprinkle of pul biber or thyme from your spice rack lifts a simple bowl into meze.
Since 2003, TG Gourmet has shipped authentic Turkish olives and breakfast staples to American homes — see what customers reorder most in our best sellers.
Frequently asked questions
Are green and black olives different olives?
They're usually the same fruit at different ripeness. Green olives are harvested young and firm; black olives are left to ripen on the tree, becoming softer and richer.
Why are Gemlik olives wrinkled?
The wrinkling comes from their curing method and natural ripeness, which concentrates flavor and softens the flesh — a hallmark of quality Gemlik olives.
How long do opened olives last?
Kept submerged in brine or oil and refrigerated, opened olives typically stay good for several weeks. Always use a clean utensil.
Are Turkish olives healthy?
Olives provide heart-friendly monounsaturated fats and antioxidants. They are naturally salty from curing, so enjoy in moderation if watching sodium.
What olives are best for breakfast?
Small black Gemlik olives are the traditional breakfast choice, served with cheese, tomatoes, cucumber, bread, and tea.