Olive Oil Green Beans(Zeytinyağlı Taze Fasulye)
classic
A summer dish that highlights the vegetable's own juices and the fruity aroma of olive oil; it settles as it cools.
If the tomatoes are sweet enough, no sugar is needed; water is added gradually.
- Region
- Türkiye
- Category
- Olive Oil Dishes
- Taste
- with tomatoin olive oil
- Diet
- gluten-freeveganvegetarian
- Season
- summer
- Occasion
- shared table
- Service
- tradesman's eateryhome style
Where to eat ↓1 taste stops4 Michelin matches
Table balance
Taste: richness
- Alongside
- A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
Right time
Olive-oil dishes are not eaten straight from the fridge. As they approach room temperature the aroma opens up.
Pick the good one
In a well-made olive-oil dish the vegetable holds its shape. A collapsed plate has been over-boiled.
Common myth
Olive-oil dishes seem light yet carry plenty of oil; the lightness is a matter of taste, not of portion.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 01 Adana Cadde Kebap · Bostancı — directory match
- 07 Midye — directory match
- 07 Simit Fırını — directory match
- 100. Yıl Lahmacun — directory match
- 100. Yıl Pide Kebap Salonu — directory match
- 288 Restoran & Kafe — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
This dish at the taste stops
- Çiçek Lokantası · Ulus, Ankara — Pot dishes and olive-oil vegetables served in a historic setting.
Culturally documented classic stops; an editorial selection, not a score. /lezzet-duraklari
From the Michelin selection
distinguished- Turk Fatih Tutak · İstanbul — two Michelin stars + Green Star
- Araf İstanbul · İstanbul — one Michelin star
- Mikla · İstanbul — one Michelin star
- Neolokal · İstanbul — one Michelin star
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection
These are also easy to miss
- Why are olive-oil dishes not served hot?
Olive oil's aroma evaporates as it heats, yet turns heavy when chilled. The dishes taste best in between, at room temperature, and their flavours also marry as they rest.
- What does a vegetarian eat in Türkiye?
Olive-oil dishes are a whole branch of the cuisine and they are meatless: imam bayıldı, green beans in olive oil, mücver, hummus, haydari. In stewpot dishes meat stock may be used, so it is worth asking “etsiz mi?”; with meze and breakfast there is no difficulty.