Green Olive and Walnut Salad

Zeytın Pıyazi

Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

This dish appears on every meze table near the Aegean Sea. It’s best made with what we call ‘scratched green olives’ (early harvested and lightly crushed before being soaked in salty water). They come from the Edremit area in the northwest.

The world’s first known edible olives were cultivated in Anatolia 6000 years ago, long before anybody talked about nations called Greece or Turkey. These days Turkey is one of the largest olive oil producers in the world and argu