“Why do olives in Turkey have one taste, and those that are bought by compatriots in Russia are completely different?” — a Russian traveler with experience asked this question in her blog on Yandex.Zen and found out that it's all about the way they are prepared and preserved.
The tourist noted that she, like many Russians, did not like olives when she lived in Russia until she tried them in Turkey. As it turned out, the Turks just cook them differently. “Green olives are either placed in brine to prepare them for consumption as such, or left to ripen in a dark place. But black fruits are immediately placed in brine or sent for processing to make olive oil,” the blogger explained.
In addition, she said that olives in Turkey are divided into varieties. Fruits are large and “fleshy” or, conversely, small. The size and shape of the olive pit is also different: large or small, round or oblong, blue-black or brownish – it all depends on the conditions and region of growth.
The taste of olives in Russia and Turkey is different due to the peculiarities of cooking, the author noted. Since the fruits plucked from olive trees are bitter and hard, they are not eaten in this form. Instead, they are placed in a salty brine, which draws out the bitterness and softens the fruit. The degree of salinity of the brine determines the final salinity of the product: the more salt, the more salty the olives will be in the output. The fruits are then “bathed” in olive oil, pepper paste or an exclusive marinade that gives an interesting taste and color to the olives, or remove the pits and stuff with pepper, lemon, anchovy, etc.
“Nothing else is done with olives. Usually they are sold even without brine, because they do not deteriorate. But the olives that you can buy in Russia are always canned in cans with plain water. It makes them softer and fluffier. Such olives lose most of their taste and useful properties, ”the tourist shared.
In addition, it turned out that in the sunny republic there is no division according to the color of olive fruits, the Turks value both, while “we” accept them divided into two types: green – olives, black – olives.
In Turkey, olives are a staple for breakfast and other meals. The combination of fruits with bread/cakes and cheese is traditional for the resort republic. At the same time, “no one considers them too salty or too satisfying for the first meal,” the girl assured and added that Turks eat olives during the day, usually as part of a meze – assorted various snacks.
What kind of olives should tourists in Turkey pay attention to?
First, olives by weight. They are available for shopping in Turkish bazaars. The author recommended paying attention to classic black olives with pits, green olives with unusual fillings, and grilled olives.
Secondly, olives in jars. “It is most convenient to bring olives from Turkey in small vacuum containers. But if you really love this product, pay attention to large tins. Look for them in Bim, Migros, A-101 chain supermarkets, as well as in souvenir shops,” the traveler said.
Thirdly, olive paste. Olives crushed with pits are turned into a sandwich paste. The consistency of the product at the exit is delicate, resembling a cream. It can be used as a “spread” on bread, as a base for pasta/scrambled sauces, or as an ingredient in vegetable dishes and baked goods. “The most famous manufacturer is the Marmarabirlik brand, but others are no less good,” the Russian woman said.
Fourthly, olive oil. It is available for both frying and salads.
“If you are relaxing in Turkish hotels on an all-inclusive basis, do not miss the opportunity to try different varieties of olives at the buffet. Most often, breakfast is offered from 5 to 10 types of product. This is a great chance to try them all and find the best variety,” the tourist concluded.
Earlier, Turprom wrote that “a Russian tourist named 5 dishes in Italy, the combination of ingredients of which scared her.”
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