Dry Saddle Method:

In this method, the olives are harvested by hand after they have darkened and ripened on the tree.Diseased, soft, injured, and bruised olives are removed.

Baskets, saddles, baskets, or wooden crates are used as containers.The sorted olives are first washed and the water is allowed to drain.

The thoroughly drained olives are placed in clean baskets, saddles, baskets, or crates, layered with olives and salt, with salt equaling approximately 5 of the olives' weight.

Coarse, bulgur-sized salt is generally used.Salt should be placed on both the top and bottom of the container.

Then, the container is tightly covered with a clean cloth or sack, and placed in a draft-free area where the olive juice can be easily drained.

Under the influence of the salt, the olives release their juices.After the olives in the containers are left alone for a few days, they are mixed by shaking, tilting them upside down, or transferring them from one container to another.

This process is repeated every two days, and depending on the variety and ripeness, the olives take 25–30 days to ripen and ripen to eat.

Once these olives are ready to eat, they are washed to remove any salt particles and spread out to dry.

After adding olive oil, an insatiable feast of flavor emerges.

Kuru Sele Usulü:

Bu usulde, zeytin taneleri agaçta iyice kararip olgunlastiktan sonra elle hasat edilir.Hastalikli yumusak, yarali ve bereli taneler ayiklanir.

Kap olarak küfe, sele, sepet ya da tahta sandiklar kullanilir.Ayiklanan zeytinler önce yikanir ve suyun süzülmesi saglanir.

Iyice suyu süzülen taneler temiz küfe, sele, sepet ya da sandiklarin içine zeytin agirliginin yaklasik 5 i kadar tuz hesabiyla bir kat zeytin bir kat tuz seklinde yerlestirilir.

Daha çok iri, bulgur büyüklügünde tuz kullanilir.Kabin alt ve üst kismina tuz konmasi gerekir.

Daha sonra kabin agzi temiz bir bez ya da çuvalla iyice örtülerek hava akimi olmayan ve akan zeytin sularinin kolayca atilabilecegi bir yere konur.

Tuzun tesiriyle zeytinler suyunu salar.Kaplardaki zeytinler bir kaç gün kendi haline birakildiktan sonra sallama, ters yatirma ya da bir kaptan digerine aktarma suretiyle karistirilir.

Bu islem ikiser gün arayla tekrarlanir ve çesit ve olgunluk durumlarina göre zeytinler 25–30 günde tatlanarak yeme olgunluguna gelirler.

Yeme kivamina gelen bu zeytinler yikanarak tuz parçalarindan temizlenir ve serilerek kurutulur.

Üzerine zeytinyagi eklendikten sonra doyumsuz bir lezzet söleni ortaya çikar.