Below, you can find a link to Jennifer Hattam's article A Year of Green, Seasonal Eating in Istanbul with lovely photos. You'll recognize the link for Zen in the Kitchen on the 11th photo, where she also talks about the olives. Yes, it's true that I cure my own olives and getting used to this taste, I can hardly buy cured olives. These are the olives I buy at Antalya farmers' markets to prepare to eat all year long. It's called "tavsanyuregi", rabbit heart because of the shape of it's stones:
http://www.treehugger.com/galleries/2009/07/a-year-of-green-seasonal-eating-in-istanbul.php?page=1
