Garlic Marinated Olives with Walnuts (Persian Zeytoon Parvardeh)

Veg Food & Vegan Desserts, Side Dishes & Salads, Snacks



Today I asked you on my insta story (instagram 100kitchenstories) what your opinion is about fats; if you eat it, if you avoid it, and if you see fats as something bad or good. It was interesting reading your answers and I thought I today would share a little facts about why it is important, including a delicious recipe - Persian olives! This recipe is absolutely fantastic, very simple to make and takes your olives to a whole new level. Yum!






The food and health industry demonized fats some decades ago, and that was when people ended up eating sugar, refined carbs and processed foods instead. As a result, the world has become fatter and sicker - unfortunately. Because instead of eating sugars, refined carbs, processed foods and low-fats products (that usually are filled with lots of sugar instead), why don't you just eat foods that are filled with healthy fats which are necessary for your body and health to function? Fats gives you energy, and makes you satisfied, and not speaking of... fat is delicious. I'm not speaking of fried junk food. I'm speaking of the healthy fat sources that today also are called "superfood" again.


Examples of different kinds of healthy fat sources:

- Avocado

- Chia Seeds

- Nuts

- Salmon

- Pumpkin Seeds

- Full Fat Turkish or Greek Yoghurt

- Olive Oil

- Olives


Today I'm focusing on olives and nuts and am making delicious marinated olives. It's a Persian recipe called "Zeytoon Parvardeh" I hadn't tested before, but which I totally fell in love with straight away. You guys better taste this.





Garlic Marinated Olives with Walnuts


150 g green olives

2 big pressed garlic cloves

1 dl walnuts

1/2 dl pomegranate seeds

1/2 dl finely chopped fresh mint

1 tbsp pomegranate molasses (syrup)

2 tbsp olive oil

Sea salt after taste


Finely chop your walnuts. Try to have it in small pieces and not chop it to flour.

Place, olives, walnuts, pomegranate seeds and mint in a bowl. Stir.

Mix together pressed garlic, pomegranate molasses, olive oil and salt in another bowl. Ripple this dressing over the olives and mix all together.

Put in the fridge for at least 1 hour to let it marinate and then... snack these olives, have them in your veg bowl, over salads or you name it!





Did you make this recipe?

Tag @100kitchenstories on instagram and hashtag it with #100kitchenstories so I can see it!






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