Marinated Olives

Delicious Persian marinated olives (Zeyton parvardeh)! Easy to make and so good that you will eat it with a spoon! It’s really addictive. ๐Ÿ˜Š

You can serve this with a barbecue or a drink or as a snack! Healthy and super tasty.

Some tips before you start:

You can have both black and green olives – in Iran, you primarily use green olives, but feel free to mix both varieties.

I use olives with kernels that I kernel myself; I think it is better, but kernel olives work just as well.

Traditionally, chopped coriander is used in the marinade, but our family is not fond of coriander, so I choose other herbs. A combination of parsley, mint, and chives is the optimal herbs in the marinade, but use what you have. Preferably it should be fresh herbs, but it also works well with dried herbs.

Garlic is almost a must, but you can rule it out if you are allergic or do not tolerate it.

If you want longer shelf life, you can exclude pomegranate and add it when you serve it. In addition, you can pour olive oil into the container so that it covers the olives, so it lasts longer.

You can run it in the mixers until you get a delicious mix – use it on the sandwich as it is or mix with Philadelphia cheese.

Mix the mixed olives with sour cream and use it as a dip.

Yes – there are many uses.


400 grams of unflavored olives – green or black or a mixture.
15 grams of chopped fresh mint (1 teaspoon dried)
10 grams of chopped fresh parsley (1 teaspoon dried)
20 grams of chopped chives (1 teaspoon dried)
95 grams of well-chopped walnuts
25 grams of coarsely chopped walnuts
25 grams of well-chopped garlic (about 6 slices)
1 dl pomegranate molasses
1.5 dl olive oil
0,5 tsp salt
1 teaspoon ground angelica (can be excluded)
1 dl pomegranate seeds


  1. Wash, dry, and chop the herbs, set aside.
  2. Chop the garlic and set it aside.
  3. Strain the olives and let them drain well.
  4. Mix olive oil and pomegranate molasses and mix well
  5. Pour in herbs, chopped garlic, walnuts, ground angelica, salt, and pepper. Mix well.
  6. Add the olives and mix well.
  7. Let it all marinate for at least 2 hours before serving.
  8. Finally, mix in the pomegranate seeds.
  9. If you want longer shelf life, you can exclude the pomegranate seeds and sprinkle them on just before serving.
  10. Place on clean jars, pour over olive oil that covers everything, and store cold.


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