You already know how I love breakfast and preparing different dishes for it. My parents are living in Tarsus, where there are huge olive orchards, so we are very lucky as they always bring us green and black olives. Mom prepares them separately in summer. And my favorite is green one.
At first these green olives are bitter, so you should maket hem sweet. After picking the green olives from trees, mom cracks them (some people prefer scratching instead) and put them in jars full of water. To make these olives sweet, she changes the water in jars everyday for a week. After they become sweet enough, she takes them in small jars with olive oil, lemon juice and thyme. And they are ready for breakfast. When we want something different for breakfast, we make green olive salad.
Yesil Zeytin Salatasi
• 1 cup green olive (seeds discarded)
• 1 onion
• 1 scallion
• A few leaves of parsley
• 1 lemon
• 1 tomato
• 1 tsp sumac
• 1 tbsp olive oil
• 1 tbsp pomegranate molasses
Start with chopping the onion and rub it with sumac and but it ina bowl. Sumac gives a sour flavor to it and it really adds a lot to its taste. If you still haven’t tried it yet, this recipe can be a good start. And it’s better to rub the diced onion with sumac than just sprinkling it on the salad.
Chop tomato, scallion and parsley. Add them in the bowl. Add green olives and mix. Squeeze one lemon on it. Now take it on a service plate and drop olive oil and pomegranate molasses on the salad. If you are still one of those who don’t like having breakfast, I’m sure you will if you try this appetizing salad.