Healthy and Tangy Turkish Green Olives Salad – Zeytin Piyazi

Zeytin piyazi is a tangy and mildly spiced green olive salad, popular in cities like Hatay and Gaziantep and is typically served with bread slices, then enjoyed for breakfast or as a part of a meze platter.

The word Piyaz, mostly known as a salad with beans in Turkish cuisine, is actually adopted from the Persian word, (फ़ारसी) meaning onions. Piyaz, in Turkiye, actually refers to the salads made with onions and this version with the green olives is called “Zeytin Piyazi”, meaning “Piyaz with (Green) Olives”.

Bursting with flavors and textures, this traditional dish is a delightful combination of green olives, onions, tomatoes, and fragrant herbs.

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Ingredients:
• Green olives, unsalted, pitted, 150 g
• 1/2 onion, 50 g (optional)
• 1/2 red paprika pepper
• Walnuts, 50 g
• 1 tsp chili paste
• 1 tsp pul biber, Turkish chili flakes or Aleppo peppers
• 1 tsp dried thyme (optional)
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 2 stalks green / spring onions
• 1/4 bunch of flat leaf parsley, chopped 1/2 cup
• 50 g pomegranate seeds

Instructions:
1. Pit the green olives and cut into small slices or into quarters
2. Finey slice the onion into crescents and roughly chop the walnuts and set aside
3. Thinly slice the red paprika and set aside
4. Transfer the olives, onions, paprika and walnuts into the mixing bowl.
5. In a small mixing bowl combine 2 tbsp olive oil with 1 tsp chili paste, 1 tbsp pomegranate molasses, 1 tsp pul biber, ½ tsp salt and 1 tsp thyme. Mix to combine.
6. Add the dressing into the chopped ingredients, mix to coat and combine the ingredients
7. Finely slice the green onions and parsley
8. Add the green onions, parsley and gently mix to combine
9. Finally drizzle 1 tbsp pomegranate molasses on top
10. Garnish with pomegranate seeds and serve.

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