Zeytinyağlı taze fasulye, which means runner beans in olive oil, is one of the most beloved dishes in Turkish home cooking. It celebrates simplicity, seasonality, and quality ingredients. This classic recipe features fresh green beans gently cooked in extra virgin olive oil with onions, ripe tomatoes, garlic and subtle aromatics. As a result, the vegetables stay tender while absorbing rich, clean flavors.
In Turkish cuisine, zeytinyağlı taze fasulye belongs to a special category of olive oil–based dishes known as zeytinyağlılar (Learn more about it from zeytinyağlı yemekler). These dishes cook slowly over low heat and are always served cold or at room temperature. Therefore, they shine during spring and summer, when fresh produce tastes its best. Olive oil plays a leading role, not just as a fat but as a flavor.
This dish offers balance and nourishment. Green beans provide fiber and texture. Tomatoes add gentle acidity. Olive oil brings depth and aroma. Together, they create a light yet satisfying plate. Because of this, zeytinyağlı taze fasulye works beautifully as a side dish, part of a meze spread, or even a simple main served with bread.
It is also naturally vegan! That makes it perfect for plant-based meals without sacrificing flavor. Many families prepare it a day ahead, since resting allows the flavors to deepen. In fact, it often tastes even better the next day.
Beyond taste, this dish reflects the heart of Turkish food culture. It values patience, freshness, and respect for ingredients. Whether you serve it at a summer table or enjoy it as a healthy weekday meal, zeytinyağlı taze fasulye delivers comfort, tradition, and elegance in every bite.
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Zeytinyağlı Taze Fasulye
Course: MainCuisine: TurkishDifficulty: Easy4
servings30
minutes1
hour460
kcalIngredients
1 kg runner/green beans
8 onions
5 garlic cloves
350 g crushed tomato
120 ml olive oil
15 g sugar
Salt to taste
Extra virgin olive oil to drizzle later
Directions
- Wash the green beans, remove ends and strings, and cut the beans in half.
- Peel and thinly slice the onions, and crush or finely chop the garlic.
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing gently until soft and translucent.
- Stir in the crushed tomatoes and sugar, mixing well to combine.
- Add the green beans, salt to taste, and a splash of water if needed to prevent sticking. Cover the pot and simmer gently on low heat until the green beans are tender but not mushy, about 30–40 minutes.
- Adjust seasoning if needed. Drizzle a little extra virgin olive oil over the top before serving.
- Serve warm, at room temperature, or chilled, as preferred. Allowing it to rest in the fridge overnight enhances the flavor even further.
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