Zeytoon Parvardeh is a tangy and savory condiment crafted using olives and a few other ingredients. It takes just minutes to put together, and is an absolute riot of flavors that you'll find yourself coming back to.
It is vegan, gluten free, and with practically no cooking time, it is one recipe you definitely need to try your hands at.
If you haven't guessed it already, I'm all about making condiments and refrigerating them- making them ready to be used whenever I want to whip up a quick dish revolving around them.
These molasses marinated olives have got to be on the top of my list- just a little under my all time favorite scallion ginger oil.
- What's So Great About the Recipe?
- Ingredients For the Zeytoon Parvardeh Recipe
- How to Make the Zeytoon Parvardeh
- Substitutions & Variations
- 💭Top Tip
- How to Store Zeytoon Parvardeh
- Tips & Tricks to Nail the Recipe
- How to Serve Zeytoon Parvardeh
- Related Recipes
- Zeytoon Parvardeh- Molasses Marinated Olives
- Food Safety
What's So Great About the Recipe?
The fact that these marinated olives are so versatile is what makes them such a great try in your kitchen. You can serve them as a side to any of your classic, simple meals or even enjoy it as a snack when you're craving for something salty and savory.
Ingredients For the Zeytoon Parvardeh Recipe
- Green olives
- Pomegrante molasses
- Extra virgin olive oil
See recipe card for quantities.
How to Make the Zeytoon Parvardeh
Coarsely chop the walnuts.
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.
Substitutions & Variations
- If you don't have pomegranate molasses, you can use pomegranate paste to lend that characteristic tartness and tanginess to the Zeytoon Parvardeh.
- Crushed walnuts are what bring all that crunchiness into the dish. If you don't have them or are looking for an alternative, pecans are your next best bet.
- If you want to bring some extra fruitiness and tanginess into the picture, you can also add some lemon or orange zest.
Mint is what lends that bright flavor to the Zeytoon Parvardeh. You can substitute it with dried mint or chopped parsley instead.
How to Store Zeytoon Parvardeh
The Persian marinated olives can be stored in a food safe container in the refrigerator. They can last for 2-3 weeks, if not more.
Just remember to use a fresh, clean spoon every time you want to serve them, and close the lid tightly once you're done, to keep any microbes from entering and potentially causing any spoilage.
Tips & Tricks to Nail the Recipe
- If you have fresh pomegranate at hand, you can also add a few arils into the mix. They'll lend some extra tanginess and a nice pop of color too.
- Remember to drain off all the extra brine from the olives before you mix them with the other ingredients. This will ensure that the marinate is well incorporated and clings to the surface of the olives well.
- If you have large olives at hand, and prefer using the ones that have a smaller size, you can even chop them up into smaller pieces.
- Some recipes call for fresh pomegranate juice to be added to the mixture while making the Zeytoon Parvardeh. If you're inclined to doing that, just remember that you'll need to consume the olives within a week, as they have a shorter life, even when refrigerated.
- To enjoy the perfect balance of flavors and textures, first refrigerate the olives and serve them after a day or two. This will allow the olives to soak in all the deliciousness from the other ingredients.
How to Serve Zeytoon Parvardeh
The ridiculously flavorful Zeytoon Parvardeh can be served with any rice dish, or even put together as a side to any grilled meats or veggies you're whipping up.
Their tanginess can complement any kind of kebabs perfectly.
They can also work wonderfully when layered on a cheese board or a cheesy dip. I also like to spoon some of it over my homemade sandwiches.
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.
Looking for other recipes like this? Try these:
Zeytoon Parvardeh- Molasses Marinated Olives
- 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
- 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.
- Don't leave food sitting out at room temperature for extended periods