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Zeytoon Parvardeh - Marinated Olives with Walnut and Pomegranate

Green olives steeped with ground walnuts and pomegranate molasses. Best after two days in the fridge.

Zeytoon Parvardeh - Marinated Olives with Walnut and Pomegranate

Ingredients

Instructions

  1. Grind the walnuts finely until they almost form a paste.
  2. Chop the garlic very finely and crush the mint.
  3. Mix walnuts, pomegranate molasses, garlic, mint and olive oil into a thick paste.
  4. Fold in the drained olives until coated all over.
  5. Cover and let stand in the fridge for at least two days. Only then does the flavour move into the olives.
  6. Serve at room temperature with flatbread.

Der Salzgehalt ist kein Zufall

Brined green olives contain around 1,700 milligrams of sodium per hundred grams. One portion of this snack covers a good share of the daily guideline value.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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