Tarsus Sarıulak Olives are obtained from Sarıulak olives. Its origin is Tarsus district of Mersin province. The most important feature that distinguishes the Tarsus Sarıulak Olive from other olives is that it is obtained by grafting and cutting from olive saplings grown in the Tarsus region of the olive trees where the harvest is made. It can be evaluated as black and green tableware. Its oil is light greenish-yellow in color and has a strong fruity scent. The tree crown structure is very strong and forms a broad crown. The tree is strong. It is damaged by low temperature. The number of trees of this cultivar is 95 thousand as a closed garden and a total of 400 thousand in the ones cultivated by grafting that exists naturally in nature. Approximately 25% of the total assets of 1 million 700 thousand olive trees in Tarsus are Tarsus Sarıulak Olives.

Sweetening for fast consumption is made in natural drinking water and no chemicals are added, no heat treatment is applied and no salt solution is prepared. If the olives are scratched raw or broken with a clasp, the water is renewed every day and becomes ready for consumption in 5-7 days. In order to be consumed in this way, only the Tarsus Sarıulak Olive grown in the climate and ecology of Tarsus should be produced. Apart from this, if it is to be consumed at a later date, it is sweetened with a salt solution varying between 5-10% prepared with drinking water. Olives taken for flavoring in this way are not changed during storage and no additives other than salt are added. In this way, the product can be stored for about 10-12 months. This period will be even longer if stored in a cold place.