Green Olive Varieties: Domat Cracked, Edremit Scored, Pepper and Grilled

Green olives are the fresh taste of breakfast and mezze tables. Compared with black olives they have a firmer texture and a livelier character; their slightly bitter and tangy notes whet the appetite. Because the way they are prepared directly changes their taste, two green olives of the same colour can feel completely different on the table.

Zeykur offers four different preparations, each bringing its own character to the table. In this post we introduce Domat cracked, Edremit scored, olives with pepper and large grilled green olives: how they are prepared, what they taste like and which tables they shine on.

Domat, cracked

Domat cracked is a cracked green olive whose bitterness is removed in water and which is flavoured without any chemicals. Cracking creates splits that reach the flesh, so flavour works deeper into the olive and each bite is balanced. In this process the olive's natural structure is preserved; the aroma ripens with time and water rather than artificial intervention.

It offers 120-140 large, fleshy olives per kilogram, carrying the large and meaty structure of Domat, known as one of the highest-quality varieties among green olives. It can be eaten alone at breakfast and also goes very well in salads with olive oil and lemon. Sold in a 1 kg clear jar, it lets you see the size and colour before you buy.

Edremit, scored

Edremit scored is the classic scored green olive, prepared by scoring each olive. The fine cuts on the surface ensure even contact with the brine and let the bitterness fade in a balanced way. The result is a firm texture and a light, fresh taste. It is an ideal choice for those who want to experience the lively character of green olives in its simplest form.

Its simple character does not clash with other ingredients; it sits comfortably beside cheese, tomatoes, cucumbers and fresh herbs. It is used on breakfast plates, in salads and on mezze tables. Served with simple companions such as olive oil and thyme, the olive's own taste becomes even more distinct.

Olives with pepper

Olives with pepper pair the fresh taste of green olives with the vivid colour and aroma of pepper. The red pepper touch adds both colour and flavour to the table; the combination of green and red stands out on serving plates. It is an option that also draws the eye on tables where you host guests.

Its aroma is light and balanced, so it can be eaten as a standalone snack or on the breakfast plate. For those who want a taste one step away from plain olives but not too heavy, it is a pleasant middle path.

Large grilled green olives

For the large grilled green olives, large 7XL olives are carefully picked, pitted and given a grilled form. They come in corn oil with a distinctive spice blend in a 900 g jar. Being pitted makes them very practical, especially on guest tables: there is no need to pick out stones while eating or collect them on the plate.

The spice blend is the most distinctive feature separating this olive from other green olives. It has enough character to be eaten beside mezze, with plain bread or with a slice of cheese. The 900 g jar offers enough for a table of several people in one go.

How to choose

The choice really depends on your palate and the purpose of the table. If you want a large, fleshy, plump olive, go for Domat cracked; for a classic, fresh taste, Edremit scored. Those who want to add colour and aroma to the table can turn to olives with pepper, and those looking for something pitted, spiced and different can choose the large grilled.

• Large, fleshy olives: Domat cracked
• Classic, fresh taste: Edremit scored
• Colourful and aromatic: with pepper
• Pitted, spiced, something different: large grilled

Trying them all together is also a nice idea; putting the different preparations side by side on one plate is the fastest way to see which one your palate leans towards. Remember to keep opened jars in the refrigerator, in their liquid, with the lid closed.