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Zeytinyağlı Taze Fasulye

TÜRKIYE

Green Beans in Olive Oil

SUBMITTED BY

Lara

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Lara’s favorite traditional dish is naturally vegan and is now one of my go-sides for any dinner.

Zeytinyağlı Taze Fasulye, or green beans cooked in olive oil, is one of the most beloved dishes in Turkish cuisine. Rooted in the culinary traditions of the Aegean and Marmara regions, this dish represents a broader category known as zeytinyağlılar—vegetable dishes gently simmered in olive oil and traditionally enjoyed without meat. Long before “plant-based” became a modern food trend, Turkish home cooks were preparing naturally vegan meals like zeytinyağlı taze fasulye as an everyday staple.

Zeytinyağlı Cooking in Ottoman and Aegean Cuisine

The history of zeytinyağlı dishes dates back to the Ottoman Empire, when olive oil was widely used along Turkey’s western coast. In contrast to meat-heavy palace dishes, olive-oil vegetables were associated with seasonal cooking, frugality, and respect for agricultural rhythms. These dishes were often prepared in summer, when vegetables were abundant and lighter meals were preferred.

Zeytinyağlı taze fasulye became especially popular in Aegean households, where olive oil production has thrived for thousands of years. Broad green beans, tomatoes, onions, and garlic were inexpensive, accessible ingredients, making the dish a fixture on family tables across social classes.

A Naturally Vegan Turkish Classic

What makes zeytinyağlı taze fasulye remarkable is that it is naturally vegan by tradition, not by adaptation. There is no substitution or omission involved—olive oil is the primary fat, and flavor comes from vegetables, tomatoes, and slow cooking rather than animal products.

This approach reflects an older Mediterranean philosophy of cooking, where vegetables were celebrated in their own right. During periods of fasting, particularly in Orthodox Christian and Muslim communities observing meat-free days, olive-oil dishes like this one played a central role. Served at room temperature or cold, zeytinyağlı taze fasulye is especially popular during hot summer months.

Traditional Ingredients and Their Significance

Classic zeytinyağlı taze fasulye relies on a short list of humble ingredients:

  • Broad green beans as the star of the dish

  • Olive oil for richness and aroma

  • Onions and garlic for depth

  • Fresh tomatoes and tomato paste for gentle acidity

  • A touch of sugar (optional) to balance the tomatoes

The beans are simmered slowly, allowing them to absorb the olive oil and tomato juices. This slow, patient cooking method is essential to the dish’s silky texture and layered flavor.

How Zeytinyağlı Taze Fasulye Is Traditionally Served

Unlike many hot stews, zeytinyağlı taze fasulye is often served cold or at room temperature, with crusty bread or alongside rice. This serving style is a hallmark of zeytinyağlı dishes and reinforces their role as refreshing, make-ahead meals suited for warm climates.

Today, zeytinyağlı taze fasulye remains a cornerstone of Turkish home cooking and meyhane menus alike. Its enduring popularity lies in its simplicity, seasonality, and timeless appeal—a dish that has always been vegan, long before the label existed.

Zeytinyağlı Taze Fasulye

Servings 4
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Ingredients
  

  • 500 broad green beans or regular green beans if unavailable, cut into 3 in. pieces
  • ¼ cup olive oil
  • 2 medium onions chopped
  • 2-3 cloves garlic finely chopped
  • 2 large tomatoes finely chopped
  • 2 Tbsp tomato paste
  • 1½ cups hot water
  • 1 tsp sugar optional
  • salt to taste

Instructions
 

  • Pour the olive oil into a big pan or pot. Sauté chopped onions until translucent.
  • Add the garlic and the tomato paste, sauté together for another 2 minutes.
  • Now add the tomatoes and the green beans. After another another 2-3 minutes, add the water and salt and optional sugar.
  • Cover with a lid and let it simmer on low heat for about an hour (15-20 mins if using regular green beans), until the beans are beautifully soft. Stir occasionally to prevent burning.
  • You can serve it cold (perfect for hot summer days) or warm with bread or rice.

Notes

Recipe inspired by Nefis Yemek Tarifleri
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.