I stumbled across this recipe just a few days ago on a THY flight to London in the inflight magazine Skylife. In fact, the recipe section was entirely devoted to olives, much to my interest - very seasonal given that we are right in the middle of the olive harvest.
|salad of green olives with chopped walnuts and pomegranate molasses|
Piyaz in Turkey usually refers to a salad or meze of white beans and hard-boiled eggs, onion and parsley, often dressed in vinegar rather than lemon juice. In fact, in countries outside the Middle East, it is referred to as a Turkish bean salad. Here, you often see it served as a typical accompaniment to grilled köfte or meatballs. So it was interesting to see that this piyaz is entirely based on green olives with not a bean in sight.
|these market olives are also çizik although|
I thought they were kırma
Ideally, following this recipe, the olives should be kırma, easily available if you live here - these are the ones where the olive has been 'broken' or cracked, with either a stone or a mallet and then soaked in salamura ie brine: water, lemon and salt which enables the bitterness to seep away. The idea is to render them ready to eat as soon as possible. Çizik olives are simply slit by hand with a knife, the reason is the same: for the inherent bitter taste to disappear. If you change the brine every few days or so, the bitterness will totally disappear.
|these are the olives I had: çizik, picked and prepared by Hatice from the village|
You can do the same thing with olives that you buy, green or black, that are too salty: wash them and then cover with cold water. Change that water regularly, and the level of saltiness will diminish.
Olive Piyaz/Zeytin Piyazı
125g green olives
125g green olives, slit ('kırma') and marinated
20g roughly chopped walnuts/ceviz
½ bunch chopped flatleaf parsley (approx 50g)
4 spring onions/taze soğan, chopped
juice of 1 lemon
2 tbsp pomegranate molasses/nar ekşisi
½ tsp red pepper flakes/pul biber
½ tsp dried thyme/kekik
Place the olives in a deep bowl, add the other ingredients and mix well. Allow to rest at room temperature before serving as a meze or side salad with meat or fish.
|adding that delicious pomegranate molasses|
|if you go to Eminönü in Istanbul, there is a vast variety of olives available!|
Click here for a further post on Beautiful Turkish olives!