Zeytoon Parvardeh (Persian Marinated Olives)
Zeytoon Parvardeh is a Persian-inspired marinated olive dish made with green olives, walnuts, fresh mint, garlic, and tangy pomegranate molasses. It's sweet, sour, savory, slightly spicy, and packed with contrasting textures.
I love making these ahead of time because the flavors get even better as the olives sit and soak up all that delicious pomegranate molasses, garlic, and mint.
The best part? There's practically no cooking involved. Simply combine everything, let the olives marinate in the refrigerator, and you have a flavorful condiment that's ready to serve.
I recently made marinated olives and feta as an appetizer when I was hosting, and it was such a hit. Inspired by that, I thought of using up olives with another flavor base this time.
Quick Look: Zeytoon Parvardeh
- 🔪 Prep time: 10 minutes.
- 🍳 Cook time: None.
- 🫒 Servings: 6.
- 🌿 Main ingredients: Green olives, walnuts, garlic, pomegranate molasses, fresh mint, olive oil, and chili flakes.
- ➡️ Method: Combine olives, walnuts, garlic, and mint → add pomegranate molasses and olive oil → season → refrigerate → serve cold.
- ⭐ Difficulty: Easy.
- 🥙 Best served with: Lemon dill rice, kebabs, Sumac chicken, grilled vegetables, sandwiches, or a cheese board.
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What's So Great About the Recipe?
- It's incredibly easy to make- there is no actual cooking involved. Plus, it's naturally vegan and gluten-free.
- It's a great make-ahead condiment because the flavors become more pronounced as the olives marinate.
- You can serve it as a side dish, snack, appetizer, or topping and also easily adjust the seasonings as per your taste preference, like I do when I make my Turkish yogurt dip.
Recipe Ingredients
- Green olives: These form the base of the dish. Pitted or unpitted olives can be used, although olives with pits tend to hold their shape better during marination.
- Walnuts: Coarsely chopped walnuts add a delicious crunch and nutty flavor to the marinated olives.
- Garlic: Fresh garlic adds a sharp, savory flavor that balances the sweetness and tanginess of the pomegranate molasses. Use air fried roasted garlic for a deep, smoky undertone.
- Pomegranate molasses: This is what gives Zeytoon Parvardeh its characteristic sweet-tart flavor and helps create the flavorful marinade.
- Extra virgin olive oil: Adds richness and helps bring the marinade together. I like using lemon infused olive oil for a citrusy flavor.
- Fresh mint: Fresh mint adds a bright, refreshing flavor that cuts through the richness of the walnuts and olive oil. You can also use dried mint if you don't have fresh mint at hand.
- Red pepper flakes: Add a gentle touch of heat to balance the sweet and tangy flavors.
See recipe card for quantities.
Substitutions & Variations
- Use pomegranate paste if you don't have pomegranate molasses. It will still provide the characteristic tartness and tanginess.
- Substitute the walnuts with pecans if you prefer or don't have walnuts on hand. I like to chop up some of my Sumac spiced nuts and use them here.
- Add a little lemon or orange zest for extra citrusy brightness.
How to Make Zeytoon Parvardeh
Step 1: Coarsely chop the walnuts.
Step 2: Place olives, walnuts, garlic and mint in a large bowl, stir well. Add in pomegranate molasses and olive oil.
Step 3: Mix well until all the ingredients are combined. Season with salt, pepper and chili flakes.
Step 4: Cover and refrigerate for at least two hours. Serve cold.
💭Top Tip
Mint is what lends that bright flavor to the Zeytoon Parvardeh. You can substitute it with dried mint or chopped parsley instead.
Tips & Tricks to Nail the Recipe
- Drain the olives well before adding them to the marinade. Excess brine can dilute the pomegranate molasses and prevent the marinade from clinging properly.
- Use a clean spoon every time you serve the olives to help keep them fresh during storage.
- If you're using very large olives, chop them into smaller pieces so they are easier to serve and eat.
- Use extra olives that you may have to make some olive Tapenade or deep fried stuffed olives.
- Coarsely chop the walnuts rather than grinding them too finely. You want some texture and crunch throughout the dish.
How to Serve Zeytoon Parvardeh
Zeytoon Parvardeh makes a fantastic accompaniment to rice dishes and is especially delicious alongside grilled meats, vegetables, Fattoush salad and kebabs.
You can also spoon it onto a cheese board or serve it alongside Turkish cheese rolls, Acili Ezme (a spicy Turkish salsa) and spinach feta crisps as part of an appetizer spread. For an easy lunch, add some of the marinated olives to sandwiches for a burst of sweet, tangy, savory flavor.
Troubleshooting & FAQs
You can! It is however, a good idea to use olives with pits inside. This is because they'll hold their shape and structure better even when they're marinated and refrigerated for weeks.
You sure can! Green olives tend to have a much brighter color, and end up looking more appealing once they are marinated, but if you have black olives and prefer using them, you could totally do that too.
Transfer the marinated olives to a clean, food-safe airtight container and refrigerate them. They can keep for around 2-3 weeks when stored properly.
More Middle Eastern Recipes
Looking for other recipes like this? Try these:
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Zeytoon Parvardeh (Persian Marinated Olives)
Ingredients
- 2 cups green olives
- 1 ½ cups walnuts
- 7 cloves garlic
- 4 tablespoon extra virgin olive oil
- 1 cup fresh mint chopped
- ⅔ cup pomegranate molasses
- ¼ teaspoon chili flakes
- ¼ teaspoon pepper powder
- salt to taste
Instructions
- Place olives, walnuts, garlic and mint in a large bowl, stir well.
- Add in pomegranate molasses and olive oil. Mix well until all the ingredients are combined.
- Season with salt, pepper and chili flakes. Cover and refrigerate for at least two hours.
- Serve cold.
