Persian Olive Dish

PERSIAN OLIVE DISH

Olives

Prep time: 30 minutes

Yields: 6 Jars

INGREDIENTS

  • Sliced, seedless olives – 1Kilo
  • 3 bottles of Pomegranate Paste – 750ml
  • 1 bottle Olive oil – 750ml
  • Crushed walnuts – 250g
  • Dried herbs: mint, cilantro and tarragon- handful on each 

DIRECTIONS

  1. Drain olives and rinse
  2. Add all ingredients to a big bowl and mix
  3. Let sit overnight
  4. Put the mixture into mason jars  and leave them in the fridge for 4-6 weeks
  5. Serve and enjoy!

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