Zeytinyağlı means “with olive oil” in Turkish. It is the name for a whole family of dishes from the Aegean: vegetables such as green beans, artichokes, leeks or celeriac are slowly braised in plenty of olive oil, often with onions, tomato and a little sugar.
Traditionally, zeytinyağlı dishes are eaten lukewarm or cold, as a starter or with bread. Here the olive oil is not a side note but carries the whole flavour. A classic on the Turkish Aegean, around Edremit too.
