Marinated Olives and Walnuts (Zeytoon Parvardeh)

Zeytoon Parvardeh, or marinated shiny olives with walnuts, is a bold, spicy and easy combination that is absolutely irresistible. Do it once and you will want to have fun with everything!

Initially I created this condiment of olives and nuts to go to the top of the turkey burgers, but I quickly realized that it is one of those versatile recipes that belong to everything!

Green olives and Bliny Kalamata encounter crunchy walnuts, bright lemon zest and a sweet marinade pomegranate molasses and red wine vinegar. Heat extra virgin olive oil It helps all those daring Mediterranean flavors that merge together, while mint and oregano add freshness and a sprinkling of Aleppo pepper only the right amount of heat.

My daughter lover of the olive Hannah was quite excited when a version of this recipe came to mind for my second cooking book, The Mediterranean dish: simply dinnerAnd the jar has not lasted for a long time in our house. It is a recipe that I know that I will repeat and I have a feeling once tried, you will do the same!

Summary

1. What is Zeytoon Parvardeh?
2. What’s in Zeytoon Parvardeh?
3. How to make Persian marinated olives
4. What to serve with Zeytoon Parvardeh
5. Other Olive recipes
6. Marinata recipe of olives and walnuts (Zeytoon Parvardeh)

What is Zeytoon Parvardeh?

Traditional Zeytoon Parvardeh, is a mixture of full olives and chopped walnuts approximately combined with pomegranate pomelass, herbs, olive oil and lemon. My version adopts those same flavors and elements, but I like to cut the ingredients in a finer way, so the result has a plot closer to that of a large olive taperadade. In this way, I can use it more like a condiment. Feel free to do one of the two!

What’s in Zeytoon Parvardeh?

Everything you need to create Zeytoon Parvardeh Audace and Bliny is a handful of Mediterranean pantry points. Each component brings its flavor and together create a seasoning that you want to eat from the spoon!

• Olives: I use two types of olives to create this recipe. Green Negrinha olives for their firm consistency and slight toasts and dark and fruity fruit Kalamata olives for their complexity wine.
• Walnuts: Finely chopped walnuts add terrins, healthy fats and a pleasant contrast of consistency.
• Pomegranate molasses: A staple in the Middle Eastern kitchens, adds spicy sweetness.
• Extra virgin olive oil Bring all the flavors of the marinade. I like to use ours Private reserve olive oil from Greece For its fruity and pepper flavor.
• Red wine vinegar: Only a splash adds brightness and balance the wealth of olives and nuts.
• Bay leaf It adds a thin earthy aroma while the marinade warms up.
• Lemon range It gives the marinade a touch of citrus brightness.
• Fresh mint It adds a fresh and herbaceous flavor. You can replace the parsley if you want.
• Garlic: Only a small carnation is enough to add depth and a sharp sharpness, but not so much that it takes over.
• Greek oregano: A little dried spraying Greek oregano It infuses olive oil with its classic Mediterranean aroma of pines.
• Aleppo Pepper It adds slight and slightly sweet and fruity heat. Even the chopped chili pepper flakes work, but they are more spicy, so it uses a little less. You can collect Aleppo Pepper From our shop.
• Kosher and black pepper salt salt It binds all the flavors together. The olives are generally quite salty, but you can season the mixture again just before serving, if necessary!

How to make Persian marinated olives

The mixture of Zeytoon Parvardeh meets in a few minutes and can be served shortly after its realization, but if you let it rest in the fridge for a few hours or overnight, the flavors improve only, especially if then let it warm up a little before serving.

• Combine olives and nuts. In a large pint bricklayer jar, add 1/2 cup of green olives penetrated approximately, 1/2 cup of approximately cut combed kalamate olives and 1/2 cup of finely chopped walnuts.
• Make marinated. In a small saucepan, 1/4 hot cup of extra virgin olive oil, 2 tablespoons of pomegranate molasses, 1 tablespoon of red wine vinegar and 1 bay leaf over medium heat until it is hot. Remove from the heat, mix the fine grated fine zest of 1 lemon, 2 spoons packaged of chopped fresh mint leaves, 1 chopped or grated clove of garlic, 1/2 teaspoon of dry Greek oregano and 1/4 to 1/2 teaspoon of chopped chilli pepper.
• Add marinade and cold. Carefully pour the hot liquid into the jar on the olive mixture. Mix to unite. If the liquid does not reach the upper part, add a little more than olive oil only to barely cover the upper part of the olive mixture. Close the jarnd. Refrigerate the mixture for a couple of hours or overnight.
• Bring to room temperature. About 30 minutes before serving, transfer all the mixture you want to a small bowl and put it aside to come to room temperature.

What to serve with Zeytoon Parvardeh

This combination of olives and marinated walnuts is delicious as a seasoning, especially if combined with Labne or creamy hummus. It is excellent for entertaining because in addition to being friendly, it is both vegan and gluten -free, therefore it makes a wonderful addition to a spread of half for a party.

It is also wonderful as a spoon dressing on Mediterranean turkey burgers or grilled chicken, salmon or grilled vegetables, especially something simple as grilled courgettes.

Other Olive recipes

Browse everything Mediterranean recipes.

Visit Our shop.