These marinated olives are inspired by traditional Persian olives, called Zeytoon Parvardeh. Packed with flavor and a wonderful addition to a holiday spread, this recipe comes together quickly and are delicious spread on toasted sourdough or alongside a fragrant blue cheese.
Walnut + Herb Marinated Olives
1 cup pitted green olives (half chopped, half whole)
¾ cup finely chopped walnuts
2 cloves garlic, minced
½ cup mint, chopped
2 teaspoons lemon zest + 2 lemon peels (avoid white pith)
1/3 pomegranate seeds (optional)
½ cup pomegranate molasses
2 tablespoons olive oil
1 teaspoon salt
In a medium bowl, combine olives, walnuts, garlic, mint, lemon zest and pomegranate seeds (if using).
In a separate bowl, stir in pomegranate molasses, olive oil and salt, until smooth. Pour over olive mixture and mix until well combined.
Chill marinated olives in refrigerator for at least 2 hours before serving. These will stay fresh in the refrigerator for up to one week, and don’t be alarmed if the olives start to look brown (that’s just the pomegranate molasses).