Of course, I made quite a few changes, using local green olives instead of the black from Provence, and scallions, instead of the chives that are not available here. As I always do, I substituted olive oil for the butter, and grated aged graviera cheese for the parmesan, I increased the amount of pine nuts and sunflower seeds and added rosemary which gave a lovely aroma to the cake.

I baked it in a pan with a hole in the center, but you can of course use a loaf pan, or a simple round 8-inch pan. This meze cake is best slightly warm, or just cooled.

At least 8 generous appetizer pieces

2 cups (250 grams) all-purpose flour

1 ½ teaspoon baking powder

½ cup olive oil

5 eggs, lightly beaten to mix

1/3 cup white wine

150 grams grated parmesan, or aged graviera or cheddar

About 1 cup (180 grams) pitted, sliced green olives –you can use black, if you like

5 scallions, white plus most of the green, finely chopped

1 small red pickled pepper chopped (optional)

About 1 tablespoon chopped fresh rosemary leaves, or more, to taste

1/3 cup (about 50 grams) toasted pine nuts

½ cup sunflower seeds

Line the pan you intend to use with parchment paper. And preheat the oven to 375 F (200 C).

In a bowl toss the flour with the baking powder. Add the olive oil, the eggs and the wine and stir with a wooden spoon or spatula, just to incorporate.

Add the cheese, the olives, the scallions, and the pepper, if using, along with the rosemary. Keep some pine nuts to top the cake and add rest to the mix, along with the sunflower seeds. Stir a few times to mix all the ingredients together, and transfer to the prepared pan.

Even the top with a spatula, sprinkle with the reserved pine nuts, and bake for about 35 minutes or more, testing with a knife to see if it is done, as you do with the sweet cakes.

Let cool on a rack for 10-15 minutes, before unmolding and cutting to serve. This meze cake is best slightly warm, or just cooled. But you can wrap the leftover in plastic wrap and refrigerate, then warm a bit in a low oven covered with parchment paper.

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When I made the salad again I wanted to imitate this brine, but also somehow incorporate into the beans the flavor of the traditional lemon-coriander green olives from Cyprus, which I love. I was in luck, as I found the perfect rendition of these exquisite olives described in Dimitra’s blog.  She write that she is “a Greek Cypriot girl born and raised in London,’ and in her blog posts lots of traditional Cypriot dishes, but also foods from all over the world, things she cooks at home for her family. 

I suggest you dress and make lots of Dimitra’s wonderful green olives –not just the ones you need for the bean salad. I am sure you will enjoy nibbling on them with some good, crusty bread, anytime of the day… 

Serves 4-6 as part of a meze spread

3 cups cooked giant beans (see NOTE)

1 1/2 cups not pitted green olives —SEE HERE how to imitate the cracked, Greek ones

4 large scallions, white plus most of the green, thinly sliced

DRESSING:

4 tablespoons fruity olive oil

3 tablespoons lemon juice, or more to taste

1 teaspoon Dijon mustard, or more, to taste

1-2 teaspoons coarsely cracked coriander seeds

1-2 teaspoons white wine (optional) 

Salt to taste (remember that the olives may be quite salty)

Aleppo, or red pepper flakes, to taste

A handful chopped dill

A handful torn mint leaves

In a large bowl toss the beans with the olives and the scallion.

In a jar add the olive oil, lemon, mustard, 1 teaspoon white wine or water, salt and red pepper flakes to taste. Close the jar with the lid and shake well to mix. If you make the Cypriot green olives, use some of their dressing for the beans.

Pour the dressing over the beans, add the dill and mint, toss and taste to correct the seasoning, before serving. 

NOTE:

I like to have cooked beans in my freezer, so that I can whip up any dish I like in no time.

1 pound (2 cups) dried beans makes about 5-6 cups of cooked beans.

Soak 1 pound of beans in water overnight. makes about 5-6 cups of cooked beans. in water overnight. Drain, place in a pot and cover with plenty of cold water. Bring to a boil, skim, reduce the heat, sprinkle with one tablespoon of oregano, and simmer for 40 min or more, until the beans start to be tender. Drain, and keep the liquid, if you like, to use it for making risotto or pasta. 

Let the beans cool completely and store in Ziploc bags in the freezer. 

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