Zeytoon Parvardeh - Persian Marinated Olive

5 from 1 vote

Zeytoon Parvardeh is a Persian Marinated Olive dish made with green olives, walnuts, pomegranate molasses, garlic, and fresh herbs.

Prep Time10

Total Time10

Course: Appetizer, Salad, Snack

Cuisine: Iranian, Middle Eastern

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 141kcal

In a food processor, combine the walnuts, garlic, and fresh herbs. Pulse until a coarse paste forms.
Incorporate the pomegranate molasses and olive oil into the paste. Blend until smooth.
In a large bowl, mix the paste with pitted green olives and 2 tablespoons of pomegranate arils. Ensure all olives are thoroughly coated.
Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Garnish with pomegranate arils and/or chopped walnuts just before serving.

Taste your olives before you start. If they’re too salty, give them a quick rinse, if not salty enough, add a pinch of salt.
Don't skip the marination time, as this dish really needs time to sit. Don’t rush it.
Garlic is great, but too much can overpower everything. Start small, then adjust if needed.
Walnuts can go rancid quickly. Make sure they’re fresh for the best flavor. I lightly toast them to bring out their natural oils and deepen the taste.
Use a glass jar for storage. It helps keep the flavor more intact than plastic, and it looks nice too if you're serving straight from the fridge.