📝 About This Recipe
Transport your senses to the bustling souks of Beirut with this vibrant Zeytoun recipe, a cornerstone of the Lebanese Cold Mezze (Maza Barida) tradition. These olives are bathed in high-quality extra virgin olive oil and infused with the citrusy brightness of fresh lemon, the warmth of Aleppo pepper, and the aromatic punch of wild thyme. It is a simple yet sophisticated preparation that transforms humble olives into a complex, savory masterpiece perfect for any gathering.
🥗 Ingredients
The Olive Base
- 2 cups Green Olives (cracked Lebanese or Castelvetrano, pitted or unpitted)
- 1 cup Black Olives (cured Kalamata or oil-cured Moroccan style)
Aromatics and Citrus
- 4 pieces Garlic Cloves (thinly sliced into slivers)
- 1 Lemon (half sliced into small triangles, half juiced)
- 2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 3 sprigs Fresh Thyme (leaves only)
The Spice and Oil Infusion
- 1/2 cup Extra Virgin Olive Oil (use the highest quality Lebanese or Mediterranean oil)
- 1 teaspoon Aleppo Pepper (Pul Biber) (or red chili flakes for a milder heat)
- 1/2 teaspoon Cumin Seeds (toasted and lightly crushed)
- 1/2 teaspoon Coriander Seeds (toasted and lightly crushed)
- 1 tablespoon Dried Za'atar (authentic Lebanese blend)
- 1 tablespoon Pomegranate Molasses (for a subtle sweet-tart depth)
Texture and Garnish
- 1/4 cup Walnuts (toasted and coarsely chopped)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by rinsing the olives under cold water to remove excess brine or saltiness. Drain them thoroughly and pat dry with a clean kitchen towel; moisture is the enemy of a good marinade.
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2
If using whole green olives, use the side of a chef's knife to gently 'crack' them. This allows the marinade to penetrate deep into the flesh.
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3
In a small dry skillet over medium heat, toast the cumin and coriander seeds for 1-2 minutes until fragrant. Lightly crush them in a mortar and pestle.
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4
In a large glass mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and pomegranate molasses until emulsified.
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5
Stir in the toasted spices, Aleppo pepper, and dried za'atar into the oil mixture, ensuring the spices are well distributed.
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6
Add the sliced garlic slivers and the chopped rosemary and thyme to the bowl, stirring to release their essential oils.
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7
Add the prepared olives to the bowl. Toss them vigorously with a large spoon to ensure every olive is coated in the herb and spice oil.
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8
Fold in the small lemon triangles. The rinds will macerate in the oil, adding a floral citrus note over time.
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9
Transfer the mixture into a sterilized glass jar. Press down on the olives to ensure they are mostly submerged in the oil.
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10
Seal the jar and let it sit at room temperature for at least 4 hours, though 24 hours in the refrigerator is preferred for maximum flavor development.
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11
Before serving, remove from the refrigerator and allow the oil to return to room temperature (it may solidify slightly when cold).
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12
Just before plating, toss in the toasted walnuts for a delightful crunch and garnish with fresh parsley.
💡 Chef's Tips
Always use high-quality, cold-pressed extra virgin olive oil, as it acts as the 'sauce' for this dish. If the olives are too salty, soak them in fresh water for 30 minutes before starting the recipe. Avoid using pre-minced garlic from a jar; fresh garlic slivers provide a much cleaner, sharper flavor profile. For an authentic touch, use 'Green Lebanese' olives which are naturally bitter and hold the marinade beautifully. Store any leftovers in the fridge for up to 2 weeks, ensuring the olives stay covered in oil to prevent spoilage.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or crispy pita chips for dipping into the leftover spiced oil. Pair with a selection of other mezze like Hummus, Labneh, and Muhammara. Accompany with a glass of Arak (the traditional Levantine anise-flavored spirit) diluted with water and ice. Add these olives to a cheese board featuring salty Shanklish or Feta cheese. Scatter them over a fresh Fattoush salad for an extra burst of briny flavor.