Gemlik Siyah Zeytini
シワシワの中に旨味が凝縮！トルコ朝食に絶対欠かせない黒い宝石
Description
Fleshy and rich black olives from the Gemlik region on the Marmara Sea coast, brined and dehydrated until wrinkled.
Classification: For Everyone,Olives,Breakfast Staple
Shops selling Gemlik Siyah Zeytini
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black olives
- Salt
- Olive oil
Instructions
- [Authentic Recipe]
- In winter in the Gemlik region, carefully hand-pick fully ripened, fleshy black olives without damaging them.
- Pack the olives and coarse salt in alternating layers in large barrels, place a weight, and seal.
- Extract the bitter compounds and moisture via osmotic pressure of the salt over several months. Once deeply wrinkled and the umami is condensed to the limit, remove and lightly coat with olive oil for flavor and preservation.
Learn more Substitutes, pairings, tips
Key spices
Strong saltiness
Substitutes at Japanese supermarkets
Store-bought pitted black olives (Inferior umami)
Pairing
White cheese and Çay
Trivia
[For Everyone] Turkey is a world leader in olive consumption. Gemlik black olives in particular have small pits and thick flesh; the rich saltiness and umami that burst when chewed make them an exceptional brand.
Eating tips & etiquette
[Unique Eating] At breakfast, the Turkish way is to drizzle them with olive oil, a little lemon juice, and red chili (pul biber), and eat them with bread!
Allergen
None