Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey

Recipe by Gil Marks

Syrian Sweet-and-Sour Olives (Zeitoon Bi Hamod Er Rummaan)

()
Leave a Review
Print
Syrian Sweet-and-Sour Olives (Zeitoon Bi Hamod Er Rummaan)
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

10 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Carb

Olives are a ubiquitous component of Middle Eastern mezes (appetizer tables) and many meals.

Ingredients

Main ingredients

  • 1 and 1/2 cups (about 8 oz.) small to medium brine-cured green or yellow olives

  • 1/3 cup Bartenura Olive Oil

  • 1/3 cup water

  • 1 small onion, sliced

  • 1 tablespoon brown sugar

  • 10 whole black peppercorns

Directions

Prepare the Olives

1.

Rinse, drain, and lightly crush or score the olives.

2.

Place the olives with the rest of the ingredients in a 1-pint jar.

3.

Cover and let stand in the refrigerator for at least 3 days and up to 3 months.

4.

Serve at room temperature.

Recipe tags

appetizers apps kosher Middle Eastern food make in advance mezze platter Middle Eastern cuisine Middle Eastern flavors Middle Eastern food olives seven species starters tu b'shevat tu b'shvat tu bishvat
Syrian Sweet-and-Sour Olives (Zeitoon Bi Hamod Er Rummaan)

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image