Green olive and walnut salad with pomegranate molasses

Sean Gravina makes a Turkish salad – zeytin piyazi – with green olives, walnuts and pomegranate molasses and a little bit of green apple for sweetness.

Green olive and walnut salad with pomegranate molasses

Serves 6


  • 125g green olives
  • 2 garlic cloves
  • 125ml extra virgin olive oil
  • ½ bunch parsley
  • 4 spring onions
  • 50g walnuts
  • ½ green apple
  • ½ capsicum
  • ½ green pepper
  • 1 lemon, juice only
  • 2 tbsp pomegranate molasses (Turkish stores)
  • 1 teaspoon chili flakes
  • ½ tablespoon thyme
  • Pita bread, to serve


  1. Slice the olives into quarters, and remove the pits.
  2. Squash the garlic with a mortar and mix with the olives and half the olive oil and leave to marinate over night.
  3. Chop the parsley.
  4. Wash the spring onions, remove roots, tough outer leaves, finely chop and roughly chop the walnuts.
  5. Cut the pepper in brunoise (little squares).
  6. Slice the apple thinly.
  7. Transfer the marinated olives to a bowl, add all the ingredients and mix thoroughly.
  8. Serve with warm pita bread.

This recipe first appeared on Gourmet TV, aired on TVM on 6 November, 2015.