Olive Oil in Turkish Cuisine

The known history of olives, the world’s healthiest and natural vegetable oil source, goes back 8 thousand years ago. The oldest available data on the olive tree are olive leaf fossils dating back 39,000 years. Olive oil, which is the most important product of the olive tree, was called “liquid gold” by mankind, while it was used only as a fuel at first, and later took the most important place in human nutrition.

Olive, which has been a source of many legends in its historical development, has taken its place in the inscriptions and holy books of ancient civilizations. Olive branch has been accepted as a symbol of peace for centuries since a white dove returned to Noah’s ark with an olive branch as a sign of vitality after the Flood.

The olive tree grows slowly but has a very long life. The average lifespan of an olive tree is 300-400 years, but olive trees are also found at 3,000 years old. For this reason, the name of the olive tree is the “immortal tree” in mythology and botany.

While the Turks took over Anatolia from the Eastern Roman Empire, they preserved the olive oil culture of the Romans and enriched them over time beyond protection. Dishes with olive oil have always had a special place in Ottoman cuisine. Dishes made with olive oil became widespread from the city to the villages during the Ottoman period. Ottoman cuisine formed the basis of our food culture today.

In today’s Turkish cuisine, olive oil is used extensively and widely. Olive oil dishes are made especially in the Western region. One reason for this is that olive trees grow here. The only exception to this situation is Gaziantep and its surroundings. Olive oil is produced in this region and many olive oil dishes are eaten.

When we look at the Aegean coast, we see that the use of olive oil begins at breakfast. Olive oil, on which thyme and paprika are planted, is eaten with bread. In other regions, olives are one of the immutable foods of the breakfast table.

Although olive oil dishes are considered in the “cold starters” category in the world, this classification is not exactly correct for Turkish cuisine. Because eating olive oil at the beginning and eating a small amount does not fit our eating habits. olive oil in Turkey, is considered among the main dishes. For centuries, olive oil dishes are preferred for a light and cool meal on hot summer days. Olive oil is consumed in the most intense Aegean coasts in our country. For this reason, it would not be wrong to say that Aegean people are experts in the use of olive oil.

Celery with Olive Oil

Celery, whose production and consumption dates back centuries, has even been the subject of epics about its health benefits.

Celery is a vegetable whose root and leaves are consumed as a whole. It has many health benefits thanks to the vitamins, minerals and herbal foods it contains. Celery, which is recommended to be consumed in the winter, contains plenty of liquid. It is a complete store of vitamin C. Celery, a vegetable belonging to the parsley family, can be consumed for two years.

The benefits of celery, which spread all over the world, are also mentioned in the Greek epic Iliad. It is the information contained in the epic, where it was used as both food and medicine. Celery is a vegetable that is widely consumed with olive oil, stuffed, boiled vegetables, salad or soup, depending on the soil it grows.

It has an important place in Ottoman cuisine. Especially olive oil is a dish that has survived since those days and is eaten with pleasure. Click for the recipe.

Leek with Olive Oil

This plant, which grows naturally in the Mediterranean region, has influenced the cuisines of France and Balkan countries just like our country’s cuisine. When leek is said, its food, stuffing, roasting and stew in our country are the first cooking forms that come to mind. We can say that the name of Mevlâna was mentioned in the works of the Ottoman period and that the leek was cooked with eggs in Fatih Palace Mehmet.

The effect of the leek is not limited to kitchens. Leeks, which have been consumed extensively by the people for centuries, have also been used in verbal expressions. People with lush mustache are called “leeks with a mustache”, “Leeks with money, everything in order.” Or “Did you say leek?” Phrases such as have found their place in our oral culture.

When it comes to winter vegetables, it comes to mind first and its benefits are not counted. When olive oil is included in the work, a dish that will not be satisfied with its taste emerges. Leek with olive oil, which contains fiber and has low calories, is indispensable for diet lists.

The leek contains abundant vitamins, iron, calcium, phosphorus, magnesium, potassium, various nitrites and oligo-elements. The benefits are quite high. For example, it keeps full, softens the intestines, cleans the blood and removes toxins from the organism.

The food of the leek, which contains different vitamins, will add flavor to your tables and will be a practical and delicious meal that you can easily feed your children with its nutritional values.

You can prepare a low-calorie, abundant vitamin meal by not removing the leek, which is one of the freshest flavors of the winter, from our tables. Here is our recipe for leek with olive oil.

Stuffed Artichoke Stuffed with Ingredients in Olive Oil

Artichoke known as the homeland of most of the Mediterranean coast in Turkey Black Sea, the Mediterranean and grown in the Aegean. Since it is a natural source of antioxidants, it has the feature of cleansing the blood. This vegetable, which is also used in Italian and French dishes, strengthens the body’s defense mechanism. Therefore, it is recommended to be consumed once a week especially in winter. In addition to cell repair, it also keeps blood level in balance. As it regulates the digestive system and facilitates calorie burning, it is among the foods frequently included in diet lists. As it is healthy and nutritious, it attracts great attention among olive oil dishes. If your ingredients are ready, we can start the recipe for artichoke with olive oil.

Olive Oil Şakşuka

Şakşuka, one of the famous flavors of the Mediterranean, is a kind of appetizer prepared by frying vegetables and pouring sauce on it. Although its production varies from region to region, its main ingredients are eggplant, pepper and tomato. It is also made with yogurt in some regions. This food, which is usually served as an appetizer alongside meat and fish dishes, is an olive oil from Arabic cuisines. This appetizing digestive system, which is also made in the late Ottoman and traditional Turkish cuisine, meets the amount of energy the body needs. If the ingredients are ready, click for the home-made Şakşuka recipe.

Fresh Broad Bean Pods with Olive Oil

The origin of the bean, whose homeland is Asia and Europe, goes back centuries. This vegetable, known for its fresh, dry and inner broad bean varieties, is mostly grown in the Mediterranean in our country. Besides being rich in vitamins and protein, it also affects heart health positively. It is generally consumed in Asian countries. Broad beans, which are used to relieve problems such as depression and insomnia, are among the foods recommended especially for pregnant women. Click for the recipe of olive oil broad beans.

Stuffed Dried Eggplant with Olive Oil

If you haven’t tried stuffing made from dried vegetables, also known as “Sour Stuffed” in Traditional Turkish Cuisine and Ottoman Palace Cuisine, we strongly recommend it. It is sour-sweetened with dry stuffed sumac spice, which is frequently consumed in the eastern region of our country. Stuffing dried eggplant with olive oil from the eggplant dishes is a very practical recipe for those who cook today and consume it tomorrow because it is consumed warm and cold. Here is our recipe for Stuffed Dried Eggplant with olive oil.

Stuffed Zucchini Flower with Olive Oil

Stuffed zucchini flowers; It is one of the indispensable flavors of Turkish, Greek and Cyprus cuisines. Stuffed zucchini flowers; Although it varies according to the region, it is usually made from pumpkin flowers collected in the Aegean and the Mediterranean in the early hours of the morning. The reason why the flowers are collected in the morning is when the flowers are fully open and the time does not wear out due to the heat. Fruit-free flowers are selected for stuffing. It is also very beneficial for health as it contains vitamins B1 and C, potassium, phosphorus, zinc, starch and protein minerals. Click for giving up on the tables and making the stuffed zucchini flower which is one of the most favorite dishes of the Aegean. Here is the recipe.

Black Eyed Peas with Olive Oil

Kidney bean has a very important place in Ottoman cuisine culture. It is made in many different ways, including kidney bean pots, bakery dishes, appetizers in regional and local cuisines.

Kidney bean, which is among our historical tastes in Turkish food culture; With its salad, roasting, food and many other dishes that we cannot count yet, it is located in different tastes and shapes on our tables in almost all 7 regions. Kidney bean is an important vegetable in terms of the vitamin values ​​it contains.

Click for the healthy and nutritious kidney bean recipe with olive oil that you can prepare in a short time with fresh cowpeas in summer. Here is the recipe.

Okra with Olive Oil

Okra had an important place in the Ottoman palace cuisine and it was absolutely included in every sultan’s table. So much so that there was okracıbaşı in the kitchen of the palace, and with the circular published in the 1730s, good okra were bought in the palace kitchen for the sultan and the remaining ones were allowed to be sold.

Okra pot dishes, bakery dishes, appetizers and soups are made in many different ways in Ottoman cuisine and local cuisines. In traditional Turkish cuisine, Okra is also an important vegetable in terms of the vitamin values ​​it contains.

Light, refreshing and healthy meals are preferred in our tables during the summer months, especially when the weather is hot. In such cases, the first thing that comes to our mind is olive oil. Okra is one of the most popular vegetables of the summer months. You can store okra, which is a complete health store, in the freezer while it is fresh or dry it for the winter months. Click for the recipe of okra with olive oil.

Jerusalem with Olive Oil

Jerusalem artichoke is a winter vegetable that grows under the ground. Although North America is the motherland as well as a vegetable crops grown in Europe and Turkey. There are high levels of vitamins and minerals in the apple, which is also very useful for health. It has serious health benefits for people of all ages.

Since it does not contain starch, it can consume diabetics and blood pressure patients without fear. Mothers who have just given birth are also healed. Mothers who breastfeed their baby should consume. It heals wounds, protects cells. It reduces the risk of developing heart diseases. It is especially recommended to consume it raw.

While the shape of peanut is reminiscent of potatoes, it tastes like radish and artichoke. The peel can be peeled like potato and eaten raw. It is possible to take it out and drink it, as well as to fry it like potatoes or boil it in salt water and cook it. You can also chop it into your salads or grate and eat. One of the most preferred cooking types is olive oil with onion, carrot and potato. You can get a different taste by adding orange juice and lemon juice to this kind of juicy dish. Click for the Jerusalem with Olive Oil recipe.

Sea Beans with Olive Oil

Kidney bean, whose homeland is India and South Asia; As it is a plant that grows on the coasts of the sea and traps minerals in the sea, it is one of the herbs with high nutritional value. It is mostly in Aegean cuisine in our country. The sea bean, which contains its salt and sourness in its natural structure, is easily prepared by boiling and pouring only olive oil. It is especially recommended for goiter patients since it contains high iodine content. Apart from the benefits of sea bean, it is one of the favorite dishes of the Aegean in particular. Click here for the recipe for olive oil sea cowpea.