Domat Olives
La grande olive de table verte de l’Égée turque, autour d’Akhisar — douce, croquante, souvent farcie.
The Domat is Türkiye’s big green table olive, grown above all around Akhisar in the Aegean region. Large, mild and crisp, it is usually cured green and often pitted and stuffed — the green counterpart to the small black Gemlik that anchors the Turkish breakfast. A friendly, crowd-pleasing table olive from a major producing country.
- Origin
- Akhisar, Aegean · Türkiye
- Type
- Table olive
- Colour
- Green
- Size
- Large
- Texture
- Mild, crisp
- Companion
- Gemlik (black table star)
- Best for
- Stuffing, meze, snacking
The green face of the Turkish table
If the Gemlik is the small black olive of the Turkish breakfast, the Domat is its big green cousin — large, fleshy and mild, ideal to pit and stuff with pepper, garlic or almond, and a fixture of the meze table. Grown in the productive Aegean groves around Akhisar, it is one of the table olives that make Türkiye a top producer.
As with all big green olives, check whether a very uniform black “Domat” is naturally ripened or a green olive oxidised dark. A naturally cured Domat is green, mild and crisp. Stuffed versions should name a real filling.