Marinated Olives and Walnuts (Zeytoon Parvardeh)

Zeytoon Parvardeh, or Persian marinated olives with walnuts, is a bold, tangy, and easy-to-make combination that’s utterly irresistible. Make it once and you’ll want to enjoy it with everything!

I initially made this olive and walnut condiment to go on top of Turkey Burgers, but I quickly realized it’s one of those versatile recipes that belongs on everything! 

Briny green and kalamata olives meet crunchy walnuts, bright lemon zest, and a sweet-tart marinade of pomegranate molasses and red wine vinegar. Warm extra virgin olive oil helps all those bold Mediterranean flavors meld together, while mint and oregano add freshness, and a sprinkle of Aleppo pepper just the right amount of warmth. 

My olive-loving daughter Hannah was pretty excited when I came up with a version of this recipe for my second cookbook, The Mediterranean Dish: Simply Dinner, and the jar didn’t last long in our house. It’s a recipe I know I’ll be making on repeat, and I have a feeling once you try it, you’ll be doing the same!

Table of Contents

1. What is Zeytoon Parvardeh?
2. What’s in Zeytoon Parvardeh?
3. How to Make Persian Marinated Olives
4. What to Serve with Zeytoon Parvardeh
5. More Olive Recipes
6. Marinated Olives and Walnuts (Zeytoon Parvardeh) Recipe

What is Zeytoon Parvardeh?

Traditional Zeytoon Parvardeh, is a mixture of whole pitted olives and roughly chopped walnuts combined with pomegranate molasses, herbs, olive oil, and lemon. My version adopts those same flavors and elements, but I like to chop the ingredients more finely so the result has a texture closer to that of a chunky olive tapenade. That way, I can use it more like a condiment. Feel free to do either one! 

What’s in Zeytoon Parvardeh?

All you need to make bold and briny Zeytoon Parvardeh is a handful of Mediterranean pantry staples. Each component brings its own flavor and together they create a condiment you’ll want to eat by the spoonful!

• Olives: I use two kinds of olives to make this recipe. Green Negrinha olives for their firm texture and mild brininess and dark, fruity Kalamata olives for their winey complexity.
• Walnuts: Finely chopped walnuts add earthiness, heart-healthy fat, and a pleasant texture contrast.
• Pomegranate molasses: A staple in Middle Eastern kitchens, it adds tangy sweetness.
  • Read More: How to Make Pomegranate Molasses
  • Try it: Natural Pomegranate Molasses from Lebanon
• Extra virgin olive oil carries all the flavors of the marinade. I love using our Private Reserve olive oil from Greece for its fruity, peppery flavor.
• Red wine vinegar: Just a splash adds brightness and balances the richness of the olives and nuts.
• Bay leaf adds a subtle earthy aroma while the marinade warms.
• Lemon zest gives the marinade a pop of citrusy brightness.
• Fresh mint adds cool, herbaceous flavor. You can substitute parsley, if you like.
• Garlic: Just one small clove is enough to add depth and a savory sharpness, but not so much that it takes over. 
• Greek oregano: A little sprinkle of dried Greek oregano infuses the olive oil with its classic, piney Mediterranean aroma.
• Aleppo pepper adds mild and slightly sweet, fruity heat. Crushed red pepper flakes work too, but they’re spicier, so use a little less. You can pick up Aleppo pepper from our shop.
• Kosher salt and black pepper tie all the flavors together. The olives are generally salty enough, but you can season the mixture again just before serving, if needed!

How to Make Persian Marinated Olives

The Zeytoon Parvardeh mixture comes together in just a few minutes and can be served shortly after it’s made, but if you let it rest in the fridge for a few hours or overnight, the flavors only get better, especially if you then let it warm up a bit before serving. 

• Combine the olives and walnuts. In a wide-mouthed pint mason jar, add 1/2 cup roughly chopped pitted green olives, 1/2 cup roughly chopped pitted Kalamata olives, and 1/2 cup finely chopped walnuts.
• Make marinade. In a small saucepan, warm 1/4 cup extra virgin olive oil, 2 tablespoons pomegranate molasses, 1 tablespoon red wine vinegar, and 1 bay leaf over medium heat just until warm. Remove from the heat, stir in the finely grated zest of 1 lemon, 2 packed tablespoons of chopped fresh mint leaves, 1 minced or grated garlic clove, 1/2 teaspoon dried Greek oregano, and 1/4 to 1/2 teaspoon Aleppo pepper or crushed red pepper flakes.
• Add marinade and chill. Carefully pour the warm liquid into the jar over the olive mixture. Stir to combine. If the liquid does not reach the top, add a little more olive oil just to barely cover the top of the olive mixture. Close the jar tightly. Refrigerate the mixture for a couple of hours or overnight.
• Bring to room temperature. About 30 minutes before you serve, transfer as much of the mixture as you’d like to a small bowl, and set it aside to come to room temperature. 

What to Serve with Zeytoon Parvardeh

This combination of marinated olives and walnuts is delicious as a topping, especially if paired with creamy labneh or hummus. It’s great for entertaining because in addition to being make-ahead-friendly, it’s both vegan and gluten-free, so it makes a wonderful addition to a spread of mezze for a party. 

It’s also wonderful as a condiment spooned on top of Mediterranean Turkey Burgers or over grilled chicken, salmon, or grilled vegetables—especially something simple like grilled zucchini.

More Olive Recipes

Mediterranean Diet Recipes

Olive Salad with Lemon-Pomegranate Dressing

Breads

Easy No-Knead Olive Bread

Entree

Mediterranean Chicken with Tomatoes and Olives

Dips and Condiments

Olive Tapenade

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