New harvest crushed-smashed olives are on sale.

In the Bandırma district of Balıkesir, green olives, an essential item on dining tables, have gone on sale with the olive harvest. The new crop olives are offered for sale at prices ranging from 60 to 70 TL.

The labor of preparing crushed olives, a flavor that is indispensable on tables in homes and businesses in Bandırma, has begun. Ali Baltalı, who has been a tradesman in Bandırma since 1985, has introduced an important innovation regarding olive sales this season. He prepares the green olives he sells at his establishment as crushed or brined according to customer requests, thus relieving citizens of the hassle. Especially with the new machine he acquired, Baltalı has doubled his sales, providing speed and ease in olive processing. Baltalı stated, “This year, there is a positive picture in the olive harvest. The drought experienced last year caused a loss in quality and yield in the Southern Marmara Region, but the weather conditions this season have been suitable for the flowering period of olive trees, giving hope to farmers. With the increase in yield, the green olives collected from the orchards are subjected to crushing and brining processes in the establishments. Currently, the price of green olives ranges between 60-70 TL per kilogram.”

Ali Baltalı emphasized that the olives he offers for sale are carefully selected from the Southern Marmara and Aegean Regions, stating, “I have been doing this work since 1985. This year, the olive yield is very fruitful. Last year’s drought had decreased quality, but this year the situation is different. We sell the olives at 60-70 TL per kilogram, which is a price that would lead to a loss if collected from the field. Additionally, we prepare the olives for our customers who purchase from us by crushing and brining them free of charge.”

Stating that he brought his first harvest from the Akhisar district of Manisa, Baltalı added that they will start selling olives from the Southern Marmara in the coming period.

Sharing the key to enhancing the flavor of green olives, Baltalı said, “The olives that undergo crushing and brining naturally ripen within 10 days. During this process, changing the water in the barrels 2-3 times and adding citric acid, salt, and lemon gives the olives a slightly bitter and delicious taste.”