THE STORY
A traditional flavor of Hatay cuisine, stone-cracked green olives develop their distinctive aroma after seasonal olives are cracked and rested in brine. Their fleshy texture, lively taste and characteristic flavor make them a favorite at the breakfast table. In Hatay, these olives are also a key ingredient in olive salad; combined with pepper paste, pomegranate molasses, fresh thyme, garlic, cumin and olive oil, they become one of the region’s most beloved breakfast dishes.