Here's another wonderful recipe from Paula Woolfert's "Cooking of the Eastern Mediterranean". It's helpful if you have a jug of olives. I had purchased a 4.4 pound jug in an eastern Mediterranean deli. I don't know what possessed me. I bought green olives but now wish I'd gotten kalamati. At any rate, I have a lot of olives, which I can't really eat. Sigh. The salad needs to be prepared the day before serving. It can be served as part of a mezze.
Notes: Pomegranate molasses is one of those useful items for eastern Mediterranean foods. It has a tart sweet taste. It may be purchased in stores which carry eastern Mediterranean foods.
If the olives are really salty, soak them for an hour in water. Drain, repeat if necessary. If the olives are bitter, put into a pot, cover with water, bring to a boil, and drain. Repeat if necessary. I didn't have pomegranates, so I didnít use them.
This recipe is from Gaziantep, in southeastern Turkey. Itís called zetyin piyazi.
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