Zeitoun (Marinated Olives)
Experience the vibrant flavors of the Middle East with Zeitoun, a simple yet exquisite Lebanese marinated olive dish. Briny mixed olives are elevated with aromatic fresh herbs, zesty lemon, and a hint of spice, creating an irresistible appetizer or side. This quick-to-prepare recipe delivers a bright, satisfying bite perfect for any gathering.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 193 kcal
Mise en place
Ingredients
- 400 gmixed olive, pitted or unpitted, drained
- 0.5 pcsred onion, thinly sliced
- 0.25 cupfresh parsley, chopped
- 2 tbspfresh mint, chopped
- 1 pcslemon, juiced
- 2 tbspextra virgin olive oil
- 1 clovegarlic, minced
- 0.5 tspred pepper flake(optional)
- 0.5 tspsumac(optional)
Equipment
Mixing bowl (medium) · Mixing bowl (small) · Whisk · Chef's knife · Cutting board · Lemon zester or fine grater · Garlic press (optional) (optional) · Spoon or spatula
The method
Step by step
- 1
Drain the mixed olives thoroughly and transfer them into a medium-sized mixing bowl.
About 1 min
Cook’s note: Using a variety of olives, such as Kalamata, Castelvetrano, and Picholine, adds visual appeal and a complex flavor profile to the dish.
- 2
Thinly slice the red onion into delicate rings or half-moons.
About 2 min
Cook’s note: For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain well before adding to the olives.
- 3
Finely chop the fresh parsley and fresh mint.
About 3 min
Cook’s note: Ensure the herbs are thoroughly dry before chopping to prevent bruising and to maintain their vibrant color and flavor.
- 4
Add the sliced red onion, chopped fresh parsley, and chopped fresh mint to the bowl with the drained olives.
About 1 min
- 5
Zest the lemon directly into a small separate bowl, then squeeze its juice into the same bowl.
About 2 min
Cook’s note: Roll the lemon firmly on a countertop before zesting and juicing to maximize the yield of juice.
- 6
Mince the garlic clove very finely or press it through a garlic press.
About 1 min
Cook’s note: Freshly minced garlic provides a much more pungent and aromatic flavor than pre-minced garlic from a jar.
- 7
Add the minced garlic and extra virgin olive oil to the lemon juice and zest.
About 1 min
Cook’s note: Use a high-quality extra virgin olive oil for the best flavor, as it forms the base of the dressing.
- 8
Whisk the dressing ingredients vigorously until well combined and slightly emulsified.
About 1 min
- 9
Stir the red pepper flakes and sumac into the dressing mixture.
About 1 min
Cook’s note: Adjust the amount of red pepper flakes to your preferred spice level; sumac adds a unique tangy, slightly sour note that is characteristic of Middle Eastern cuisine.
- 10
Pour the prepared dressing over the olive and herb mixture in the medium bowl.
About 1 min
- 11
Gently toss all the ingredients together with a spoon or spatula, ensuring every olive and herb is thoroughly coated with the dressing.
About 2 min
Cook’s note: Be gentle when tossing to avoid bruising the delicate herbs and to keep the olives intact.
- 12
Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: For the most robust and developed flavors, marinate the olives for a few hours or even overnight.
- 13
Before serving, remove the olives from the refrigerator and give them a final stir.
About 1 min
Cook’s note: Serving the olives at room temperature allows their complex flavors to be fully appreciated.
Per serving
Nutrition
- Calories
- 193.1kcal
- Protein
- 1.5g
- Carbs
- 10.8g
- Fat
- 17.9g
- Fibre
- 4.6g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Zeitoun is a wonderfully versatile dish. Serve it as part of a mezze platter with warm pita bread, alongside grilled meats, or as a vibrant addition to salads. For an extra touch, crumble some feta cheese over the top just before serving. Pair with a crisp, dry white wine like Sauvignon Blanc or a light-bodied rosé.
Store leftover marinated olives in an airtight container in the refrigerator, ensuring they are submerged in the dressing.
These olives are best served at room temperature or chilled. No reheating is required.