Tweet

Marinated Olives (Zeytoon Parvardeh)

12 oz (340g) Olives (Raw or Canned / Read Preparations) 0.7 oz (20g) Cilantro 0.5 oz (14g) Mint 2 Garlic Cloves 7 oz (198g) Walnuts 1/2 Tsp Ground Angelica 1/2 Cup Pomegranate seeds 1/3 Cup Pomegranate Molasses 1/2 Cup Pomegranate Juice Preparations: RAW: 1- Soak the raw olives in water for 7 days (10 days if still bitter). 2- Change the water everyday. 1- Mince the cilantro and mint (mint leaves only). 2- Grind the walnuts. Directions: 1- Combine processed olives or 2 cans of olives with minced cilantro and mint in a large bowl. 2- Mash garlic cloves on top. 3- Stir in walnuts, ground angelica, pomegranate seeds, pomegranate molasses, and pomegranate juice. 4- If using processed olives, add salt. 5- Stir the ingredients thoroughly. 6- Transfer the marinated olives into a container, close the lid and keep in refrigerator for few days before serving.

Marinated Olives (Zeytoon Parvardeh) CALORIES & NUTRITION VALUES

This Zeytoon Parvardeh or Marinated Olives recipe is a traditional Iranian way marinate olives. Olives contain good amount of antioxidants and anti-inflammatory benefits. And due to these combinations, olives are known to protect us against cancer, chronic inflammation and other some other chronic diseases. One serving (3.5 oz / 100g) of this Zeytoon Paravardeh or Marinated Olives recipe has 233 calories (153 calories from fat), 17g total fat (1.3g saturated fat), 0 cholesterol, 336mg sodium, 350mg potassium, 18g total carbohydrates (3g dietary fiber, 9.7g sugars) and 5.8g protein.