Step 1: To remove excess salt, soak green olives in water overnight.

Step 2: Drain olives and reserve 15-20 pitted olives for garnishing.

Step 3: In a bowl, combine olives, spring onions, parsley, Turkish Hazelnuts, lemon juice, and hazelnut oil. Toss well.

Step 4: Place the olive salad in a salad dish. Stuff reserved olives with whole Turkish Hazelnuts and arrange them around the dish to garnish.