Follow these steps for perfect results
olives
about 24
brine-cured green olives
rinsed, drained, and lightly crushed or scored
yellow olives
rinsed, drained, and lightly crushed or scored
olive oil
pomegranate concentrate
water
onion
sliced
brown sugar
black peppercorns
whole
Rinse, drain, and lightly crush or score the green or yellow olives.
Combine all ingredients (olives, olive oil, pomegranate concentrate, water, sliced onion, brown sugar, and peppercorns) in a 1-pint jar.
Cover the jar tightly.
Refrigerate for at least 3 days, or up to 3 months, to allow flavors to meld.
Serve at room temperature for optimal flavor.
Expert advice for the best results
Ensure olives are fully submerged in the liquid for even flavor distribution.
Adjust the amount of brown sugar to your preferred level of sweetness.
Experiment with different types of olives for variations in taste.
Everything you need to know before you start
5 minutes
Yes, benefits from sitting for at least 3 days
Serve in a small bowl, garnished with a sprig of parsley or a drizzle of olive oil.
Serve as part of a mezze platter.
Accompany with pita bread or crackers.
Pair with cheese and cured meats.
Pairs well with the sweet and sour flavors.
A traditional Middle Eastern anise-flavored spirit.
Discover the story behind this recipe
Olives are a staple in Syrian cuisine and are often prepared in various ways for preservation and flavor.
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