Persian gulf spicy olives

Persian gulf spicy olives

Zeytun parvardeh

By
From
Saraban
Makes
1 kg
Photographer
Mark Roper

Much as I love plain olives in every shape and size, every now and then I feel like spicing them up a bit. Marinating them in herbs and other aromatics is a great way to do this. Serve the olives with chunks of sweet melon or spiced nuts with pre-dinner drinks. They also make a great addition to the dinner table to enjoy with fresh white cheese and warm bread.

Ingredients

Quantity Ingredient
1kg plump green olives
3 garlic cloves, finely chopped
3 long green chillies, chopped
2 tablespoons chopped dill sprigs
2 tablespoons chopped coriander leaves
1 teaspoon fennel seeds
1 teaspoon dried chilli flakes
1 lemon, cut into quarters and thinly sliced
1 bay leaf
1 orange, grated zest

Method

  1. Mix all the ingredients in a large bowl. Cover and refrigerate for 24 hours so the flavours develop, then transfer to sterilised jars. Keep, refrigerated, for up to 2 weeks.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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