Halhali Topakasi Hand-Cracked Pitted Green Olives 950 gr
Our product grows in a specific area on the sea-facing slopes of the mountain villages of the Arsuz region of Hatay. At the same time, the Halhali Topakasi grown in the region Our olives are geographically indicated.
Our trees are old, heirloom trees. Newly planted trees are planted from saplings and grafted using the cleft and zurna grafting methods.
Each newly planted tree begins to bear its first crop in approximately 5 years and reaches full productivity in 9-10 years.
Our product is known locally as Halhali Olive, Derekuyu Olive, Halhali Topakasi Olive, Mini Olive, Baby Olive, and Young Olive. Its regional name is Halhali Topakasi Green Olive. Halhali olives are available in various regions, and the most popular variety is the Halhali Topakasi cracked green olive grown in our region.
Winter care for our trees: Because the land is sloping, the soil is generally aerated using the old-fashioned plow method. Pruning is generally done after harvest. Because heirloom trees do not like much water in the summer, special attention is paid to winter care.
Our products begin to be harvested in September, after the first rains. The first olive harvest in Türkiye begins in this region.
Absolutely no machinery is used during the harvest season. Ripe olives are picked individually from the branches and placed in aprons, then placed in crates and transported from the orchards. Each individual can harvest an average of 40-50 kg of product per day.
Our olives have been hand-picked, each branch cultivated by human hands over many years, and have survived to this day. The ripened parts of the branches are collected, and the unripe parts are harvested again at a later date.
Where Do Our Olives Get Their Flavor?
- Our olives derive their flavor primarily from the iodine they absorb from the sea, where the planting areas are parallel to the sea.
- Our trees are harvested from genetically modified heirloom trees.
- Absolutely no pesticides are used on the trees during the harvest period.
- Our trees are cared for using a method called destiye (cleaning).
- No machinery is used during the olive harvest period. They are collected manually.
How Do We Brine Our Olives?
Our olives are calibrated according to size and then sorted into small, medium, and large sizes. They are then naturally crushed (hand-crushed). The pits of the crushed olives are removed by hand, one by one. The products are then placed in their packaging, and the salt level is adjusted according to the ripeness of the olives, and the brine is prepared with spring water.
ENo extra products are used. No caustic, citric acid, calcium, or any other substances harmful to human health are used. Only Salt, Water, and Olives. Therefore, we do not sweeten our products at the initial stage. We sweeten them before consumption. The salt and the natural bitter juice of the olives preserve our products. This is how we extend their shelf life.
How is the Tasting Process Done?
Our product is shipped to you in 1-2-3 kg packages. When it reaches you, it is moderately sweetened. The sweetening process is done by draining the water in the box and adding tap water or spring water (purified water should never be used). We do this process without salt every 2 days. In the 3rd water You can add 1 tablespoon of salt for 1 kg, 3 tablespoons for 2 kg, and 4 tablespoons for 3 kg and store it in the refrigerator. If you wish, you can add coriander, dried thyme, and fresh, non-paraffinic lemon slices and place them in the box. When serving, you can add pomegranate syrup, chili pepper flakes, dried thyme, and olive oil if desired.
