The Halhali olive, which is estimated to have a thousand-year history, is distinguished from other olives by its fleshy and small-pitted structure and the oil content it contains. Olives grown in and around Hatay are collected from trees that are hundreds of years old in autumn. Appropriately sized ones are picked and scratched, kept in salty water, which is changed frequently to remove bitterness, and made ready to eat.
