Olives

Grown exclusively in Kalamata, in the in the southern Peloponnese of Greece, these purplish, almond-shaped olives are distinguished by their plump size, meaty texture and robust flavor. Packed with vitamins and antioxidants, they are a staple of the Mediterranean Diet. Eaten by locals for thousands of years, Kalamata olives are an essential ingredient of every Greek Salad. Krinos Kalamata Olives are perfect for tapenades, caponata, bruschetta and pasta sauces. Use them to add a delicious tang to a Watermelon, Feta and Mint Salad. Or drizzle with extra virgin olive oil, herbs and lemon peel – and enjoy!

For millennia, there has been a respected cheesemaking tradition in Turkey that is passed down from generation to generation. Beyaz Peynir, which literally translates to “white cheese”, is the Turkish version of Feta. Among the most popular cheeses in the region, Beyaz Peynir comes in many variations, using cow’s milk, sheep’s milk or goat’s milk. Tahsildaroglu Traditional Feta Cheese is made exclusively from the milk of naturally fed cows in the Ezine region of the Taz Mountains. Made similarly to Greek Feta, Tahsildaroglu Traditional Feta Cheese is a white brined and aged crumbly cheese, with a tangy and slightly salty flavor. Enjoy our Feta in a classic Turkish breakfast or as an appetizer with tomato, cucumbers, olives and a drizzle of Extra Virgin Olive Oil. Tahsildaroglu Traditional Feta Cheese is a “must” for any Meze table and a core ingredient in a Shepherd’s Salad, the Turkish version of a Greek Salad. Whatever culinary preparation you choose, this healthy low fat cheese will not disappoint! ❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using FedEx express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Turkishfoodmarket will not be responsible for any damages that may occur.

It is produced by pasteurizing from carefully selected Marmarabirlik olives. The number of pieces per kg is between 201-230. It has a thin shell, small core and plenty of flesh. It is high in fat (25%) and less salty. The pulp is easily separated from the seed. For those who love less salty olives