Hatay Olive Salad

Rich in heart-healthy fats from walnuts and green olives, this traditional meze gets its signature flavor from authentic pomegranate molasses without added refined sugars.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.5 cups pitted green olives, coarsely chopped (140 g) · 203 kcal in the whole recipe
• 1/3 cup coarsely chopped walnuts (28 g) · 183 kcal in the whole recipe
• 1 tbsp pepper paste (17 g) · 16 kcal in the whole recipe
• 3 green onions, finely chopped (40 g) · 13 kcal in the whole recipe
• 1/2 bunch fresh parsley, finely chopped (30 g) · 11 kcal in the whole recipe
• 1 tbsp pomegranate molasses (15 g) · 44 kcal in the whole recipe
• 2 tsp extra virgin olive oil (8 g) · 71 kcal in the whole recipe
• 1 tsp red pepper flakes, 1/2 tsp sumac, and 1/2 tsp dried oregano

Method

1. Coarsely chop the pitted green olives.

   

2. In a mixing bowl, whisk together the pepper paste, extra virgin olive oil, pomegranate molasses, red pepper flakes, sumac, and dried oregano until well combined.

   

3. Add the finely chopped green onions and fresh parsley to the dressing and toss gently.

   

4. Add the chopped green olives and coarsely chopped walnuts, mix thoroughly until coated, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.