White Bean Salad with Tahini
Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.
The Turkish pantry
Olive oil
Olive oil has a place in both cooking and dressing, with individual grades and producers offering separate choices.
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Olive oil for cooking and dressing. The nutrition reference is generic olive oil; it does not compare individual grades or producers.
Types & forms
Extra virgin
A category of mechanically obtained virgin olive oil with defined quality criteria.
Olive oil
Read the designation; products can include refined olive oil blended with virgin oil.
What to look for when buying
- Choose a clearly labeled food-grade oil and a pack size you will use while fresh.
- A dark bottle or tin helps protect oil from light; color alone does not establish quality.
Prepare & cook
- Measure for dressings and cooking as the recipe directs.
- Heat carefully and follow the recipe temperature; avoid letting an unattended pan smoke.
Store it well
- Keep tightly closed away from light and heat.
- Store the main container away from the hob rather than leaving it in a sunny window.
Substitutions depend on the dish
A neutral cooking oil
Changes aroma, especially in a dressing. Choose an oil suitable for the recipe’s cooking method.
Related skills
Mixing, Thickening & Emulsifying
Whisk a smooth dressing
Combine the dressing before it meets the food, so flavor and texture are easier to control.
Nutrition
Oil, olive, salad or cooking [1]
| Nutrient | Amount |
|---|---|
| Energy | 884 kcal |
| Protein | 0 g |
| Total fat | 100 g |
| Saturated fat | 13.8 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | 0 g |
| Sodium | 2 mg |
| Cholesterol | 0 mg |
| Calcium | 1 mg |
| Iron | 0.56 mg |
| Potassium | 1 mg |
| Vitamin D | 0 µg |
Generic olive oil for salad or cooking. These values do not compare grades, origins or individual producers. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Olive oil appears in our piyaz dressing, lentil dishes and yogurt meze. Its flavor is particularly noticeable when used without prolonged cooking.
Cook with Olive oil
Fish Sandwich
Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.
Thick Yogurt and Herb Meze
A spoonable strained-yogurt meze with white cheese, mint, dill and garlic.
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
Red Lentil Soup
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
Baba Ganoush
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Beef Döner
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.