Zeitun Parvarde (Marinated Olive)

Zeitun Parvarde (Marinated Olive)


Seedless olive: 500 gram.

Pomegranate paste: 2 modulus.

Minced walnut: 300 gram.

Lemon juice: 2 tablespoons.

Dried mint: 1 tablespoon.

Dried thyme: 1 tablespoon.

Pomegranate seeds: 2 tablespoons.

Olive oil: 2 tablespoons.

North of Iran marinated olive is preparing with pomegranate paste, walnut, olive oil, local vegetables and additives as same as dried pomegranate seeds. It is better to buy dried pomegranate seeds and tomato paste from the north of Iran until you understand the real taste.  There are some alternative vegetables that they can consume instead of north vegetables‚Ķ


How to prepare marinated olive

If the olives were salty or sour soak them for one hour in the water (if it comes to be in the water for more times it will lose its real taste).

Pour olives in the drain and after it lost its additional water pour them in the big bowl.

Mix pomegranate paste, lemon juice, and olives together very well, add the other materials either and after they mixed together very well put the bowl in the refrigerator and let them be cool.

Marinated olive colour

If using more walnut for preparing the marinated olive, the mixture will have the lighter colour and if using more pomegranate paste it will have vice versa result and the marinated olive will have the darker colour.