📝 About This Recipe
Hailing from the sun-soaked regions of Southern Turkey, particularly Hatay and Gaziantep, Zeytin Piyazı is a vibrant celebration of the Mediterranean harvest. This refreshing meze balances the briny punch of cracked green olives with the sweetness of pomegranate molasses, the crunch of fresh walnuts, and a bouquet of aromatic herbs. It is a versatile masterpiece that transitions perfectly from a sophisticated breakfast spread to a bold accompaniment for grilled meats.
🥗 Ingredients
The Olive Base
- 2 cups Halhalı or Scratched Green Olives (pitted and coarsely chopped)
Fresh Produce & Crunch
- 1/2 cup Walnut halves (coarsely toasted and crumbled)
- 4 pieces Green onions (finely sliced into rounds)
- 1/2 bunch Fresh flat-leaf parsley (stems removed and finely chopped)
- 1/4 cup Fresh mint leaves (finely chopped)
- 1 cup Cherry tomatoes (quartered)
- 1/4 cup Pomegranate arils (for sweetness and color)
The Dressing
- 4 tablespoons Extra virgin olive oil (use high-quality cold pressed)
- 2 tablespoons Pomegranate molasses (Nar Ekşisi) (authentic Turkish variety preferred)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Aleppo pepper (Pul Biber) (for a mild, fruity heat)
- 1 teaspoon Dried thyme or Zahter (crushed between palms)
- 1/2 teaspoon Sumac (for extra tang)
- to taste Salt (be cautious as olives are already salty)
👨🍳 Instructions
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1
Begin by preparing the olives. If using whole olives, gently crush them with the side of a knife to remove the pits, then chop them into bite-sized chunks.
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2
If your olives are particularly salty, soak them in a bowl of cold water for 10 minutes, then drain and pat them thoroughly dry with a paper towel.
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3
In a small dry skillet over medium heat, lightly toast the walnut halves for 3-4 minutes until they become fragrant. Let them cool, then crumble them by hand.
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4
Finely slice the green onions, using both the white and light green parts. Finely chop the parsley and mint, ensuring they are dry before chopping to prevent bruising.
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5
Quarter the cherry tomatoes. If they are very juicy, you can gently remove the seeds to prevent the salad from becoming soggy.
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6
In a small mixing bowl or a glass jar, whisk together the extra virgin olive oil, pomegranate molasses, and fresh lemon juice until emulsified.
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7
Add the Aleppo pepper, sumac, and dried thyme/zahter to the dressing. Stir well to allow the spices to bloom in the oil.
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8
Place the prepared olives, green onions, toasted walnuts, and cherry tomatoes into a large, wide mixing bowl.
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9
Pour the dressing over the ingredients. Using two large spoons, toss everything gently but thoroughly to ensure every olive is coated in the glossy sauce.
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10
Add the chopped parsley and mint last, tossing once more. This keeps the herbs bright and prevents them from wilting too quickly.
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11
Taste a sample. Add a pinch of salt only if necessary, and perhaps an extra drizzle of pomegranate molasses if you prefer more acidity.
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12
Transfer the salad to a shallow serving platter, mounding it slightly in the center.
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13
Garnish with the fresh pomegranate arils and a final tiny sprinkle of Aleppo pepper for a professional finish.
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14
Let the salad sit for 5-10 minutes before serving to allow the flavors to marry beautifully.
💡 Chef's Tips
Always use high-quality, cold-pressed olive oil as it acts as a primary flavor component of the dish. If you cannot find pomegranate molasses, a balsamic glaze mixed with a little lemon juice is a decent substitute. To keep the salad crisp, add the walnuts and fresh herbs just before serving if you are preparing the rest in advance. For the most authentic flavor, look for 'Halhalı' olives in Mediterranean markets, which are small, buttery, and perfect for this piyaz. Avoid over-chopping the herbs; a sharp knife and a single pass will keep them green and aromatic rather than damp and dark.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough or toasted pita bread to soak up the flavorful dressing. Pairs exceptionally well with grilled lamb chops or spicy Adana kebabs. Include it as part of a traditional Turkish breakfast spread with feta cheese, honey, and hard-boiled eggs. Complement the dish with a glass of chilled Rakı or a crisp, dry Sauvignon Blanc. For a light lunch, serve a generous portion over a bed of creamy labneh or thick Greek yogurt.