Turkish · salad
Zeytin Piyazı (Olive, Walnut and Pomegranate Molasses Salad)
Zeytin Piyazı (Olive, Walnut and Pomegranate Molasses Salad) reads fruity 5.2, sweetness 4.1 and nutty 4.0 on Palate's 0–10 flavor X-ray — a Turkish salad, about 36 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.6 / 10
- Sweet & Fruity — 6.4 / 10
- Sour & Bright — 3.5 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 5.1 / 10
- Aromatic & Spice — 3.4 / 10
The measured notes (of 18)
Fruity 5.2 · Sweetness 4.1 · Nutty 4.0 · Richness 3.8 · Salinity 3.5 · Sourness 3.3 · Floral 3.0 · Allium 2.6 · Herbaceous 2.3 · Earthy 2.3 · Bitterness 1.3 · Heat 1.1 · Umami 0.9 · Citrus 0.7
What's in it (11)
- black nizip olives — 250 g
- onion — 90 g
- salt — 3 g
- walnut halves — 60 g
- pomegranate molasses — 30 g
- olive oil — 41 g
- maraş pepper flakes — 5 g
- thyme — 1 g
- green pepper — 60 g
- flat-leaf parsley — 20 g
- pomegranate seeds — 60 g
Time & effort: about 36 min (16 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 119.7 kcal, 2.2 g protein, 8.4 g fat, 9.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (7 steps)
- Buy real oil-cured black olives, not the pitted brine-packed ones — this salad is mostly olive, and a flabby olive makes a flabby salad. Pit them by pressing with the flat of a knife, then chop each into three or four pieces.
- Put the sliced onion in a bowl with the salt and rub it between your fingers for a minute until it softens and weeps. This takes the raw bite out without cooking it.
- Add the olives, walnuts, green pepper and parsley to the onion.
- Whisk the pomegranate molasses with the olive oil, Maraş flakes and dried thyme until it thickens slightly, then pour over the salad and toss well. Buy a pomegranate molasses whose only ingredient is pomegranate juice; the cheap ones are glucose syrup with colouring and taste flatly sweet.
- Leave to sit 20 minutes at room temperature so the walnuts soften a little in the dressing and the olive oil takes on the molasses.
- Scatter the pomegranate seeds over just before serving, so they stay crisp. Serve as a meze with flatbread, or alongside grilled meat.
- Substitutions: Gemlik olives can stand in for the black Nizip olives.
Dishes with a similar flavor shape
- Spinach Walnut Balls (Pkhali) — Georgian
- Cheese and Herb Salad (Nigvziani Kombosto) — Georgian
- Fesenjan (Pomegranate Walnut Stew) — Persian
- Ajoblanco de Málaga con Uvas — Spanish · Andalusia
- Harra Isbaoo (Lentils, Pasta and Pomegranate Molasses) — Syrian
Keep reading: what fruity, sweetness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.