Gemlik Olives — From the Marmara Tree to Your Table

Of the hundreds of olive varieties grown around the Mediterranean, only a few hold protected designation of origin status. Gemlik olives are one of them — and their story is intimately tied to a small town on Turkey's Sea of Marmara.

What is Gemlik?

Gemlik is a town in Turkey's Bursa province, about 90 km south of Istanbul. The Marmara climate — mild, humid, without extremes — provides ideal terrain for olive groves. Olive trees have grown here since antiquity, with commercial production documented since the 19th century. The Gemlik variety is named after this town and today represents about 70% of all black olives produced in Turkey.

Characteristics

• Size: small to medium (3-4 g per piece)
• Skin: thin, glossy, dark purple-black when ripe
• Flesh: meaty, smooth, easily separates from the pit
• Taste: intense, slightly sweet, with what tasters call a "creamy" finish
• Aroma: deep, with notes of dried fruit and light smoke

How They Are Processed

Traditionally, Gemlik olives are processed using the salamura (brine) method:

1. Harvest in autumn, when olives reach deep purple-black color.
2. Washing and selection — damaged specimens are removed.
3. Brine fermentation — in 6-10% salt brine, lasting 3-6 months.
4. Packaging — olives are ready to eat, with a thin layer of brine or in olive oil.

Why Akay?

Akay is Turkey's leading olive processing company from Gemlik, with decades of tradition. They carefully select olives only from the Marmara region, ferment them using the traditional method, and pack them without artificial preservatives.

Eksendoo offers Akay Gemlik black olives in:

• 1 kg pack — ideal for families and small households
• 10 kg wholesale — for restaurants, kebab houses, catering

How to Serve

Turkish breakfast (kahvaltı)

Classic: black olives with white cheese (beyaz peynir), homemade bread, tomato, cucumber, and tahini-molasses. All accompanied by a glass of Turkish tea.

Salads

Ideal in Greek, çoban, and kısır salads. They add umami, salty-sweet notes that balance fresh vegetables and cheese.

Tapas / Mezze

Serve on a wooden board with cheese, cured sausage, dried fruit, almonds, and Antep pistachios.

Braised dishes

In paella, tomato-based pasta sauces, vegetable pilaf.

Health Benefits

Gemlik olives are naturally rich in:

• Monounsaturated fats (oleic acid) — good for cardiovascular health
• Vitamin E — antioxidant
• Polyphenols — anti-inflammatory effect
• Iron and calcium

One portion (about 8-10 olives, 30 g) contains around 50 kcal and 4 g fat. Ideal as a healthy snack.

What to Buy Alongside the Olives

Gemlik olives are great on their own, but the ideal Turkish breakfast also includes:

• Akay Gemlik black olives 1kg
• Green BBQ olives 400g
• Mixed pickles 5kg — with every Turkish meal
• Tahini-molasses — the classic breakfast partner
• Çaykur Tiryaki tea — without tea, olives aren't the same

Frequently Asked Questions

Can Gemlik olives be used for olive oil?

Traditionally Gemlik is used for table consumption, not oil. For oil, varieties like Memecik or Ayvalik are typically used.

How long can they be stored after opening?

In the refrigerator, in brine or olive oil, up to 3 weeks. Always keep covered with liquid.

Gemlik isn't just olives — it's part of Turkish identity, like feta cheese for Greeks or prosciutto for Italians.