As much as I like eggplant makdous — especially the ones coming from highly skilled households in Baalbak Lebanon — I love the manipulated olive makdous even more. The olives married with red bell pepper, walnuts, carrots, galic and olive oil create a blend that is not only big-flavored, but has a lovely palette of various vibrant colors — if you’re looking for an excuse to use good Mediterranean ingredients, this is it, “Olive Makdous”.
While I love eating olives and would argue that there is something missing if it is not part of our every meal — though they may not be a universal crowd-pleaser — but mixing them with walnuts, red bell peppesr, carrots, garlic and olive oil is a delight because they infuse together creating a bold and earthy mix that plays with contrast and a diversity of flavors. Maybe this recipe will help convert those who usually don’t see the appeal in olives.
Ingredients needed to make “Olive Makdous”:
- Olives, you can use green or black olives
- Red Bell Pepper or any sweet red pepper would work.
- Walnuts, use the freshest walnuts you can find.
- Garlic, to balance the flavor notes
- Carrot, for extra crunch
- Sea Salt
- Olive Oil, use extra virgin olive oil
- Jalapeno or Green or Red Chilies: The sly heat makes olive makdous singing with flavor.
What type of olives should you use?
Black or green olives could be used, you can use Lebanese olives, Kalamata and Picholine, or any olives that have a meaty texture, not the dry stuff.
How to eat Olive Makdous?
You’ll be happy to have olive makdous on hand, enjoy it on its own or in numerous ways, the options are endless, that’s the beauty of good food.
- With pita bread,
- Baguette slices
- On crackers,
- Fried eggs,
- Labneh,
- Cheese platter
- Mujadara hamra
- Bulgur mujadara
- Over grilled fish and chicken
- As part of the mezze, spoon it
- Over grilled cheese sandwich
- With baked feta cheese
- Part of your charcuterie board
Keep them completely covered in oil, and the “Olive Makdous” would keep for long but make sure the olive oil covers the makdous; store it in the fridge, the oil in the jar will turn cloudy a bit, but with a few minutes out of the fridge the oil will come back to its nature.
How to make Olive Makdous?
A straightforward and a pantry-friendly recipe that can be fixed in a little time. All you have to do is to crush the red bell peppers in a food processor, pit the olives, crush the garlic, chop the walnuts and carrots; gather everything together, mix in a bowl, then jar and cover with the olive oil, as simple as that. The flavors develop even more after the olive makdous rests for a day or more in the fridge.
It is known that olive oil is a natural preservative and food can be preserved for very long periods without losing their taste. Here are some great recipes preserved in oil, worth learning:
- Labneh balls / Yogurt Balls
- Labneh Stuffed Grape Leaves Preserved in Oil
- Mediterranean Marinated Olives
Olive Makdous/ Makdous Al Zaytoun
Description
Ingredients
- 1 kg / 2 lb 4 oz red bell peppers
- 2 cups walnut halves
- 2 cups green or black olives
- 1 large carrot
- 7 garlic cloves
- Jalapeno peppers or Green or Red Chilies, the sly heat makes olive makdous singing with flavor
- Sea salt to taste
Instructions
- Slice off the stem of the red bell pepper, deseed and cut into chunks
- Put the red bell peppers in the bowl of the food processor and pulse everything together until the peppers are roughly chopped but still has some texture. Transfer to a mesh sieve to draw extra water, then with the palms of your hands squeeze well, ridding it from extra fluids.
- Pit the olives: Gently smash the olives just a bit one at a time, and remove the pits.
- Crush the garlic with a mortar and pestle, and roughly chop the walnuts with a serrated knife.
- Peel the carrot. Cut off each end, and then dice into uniform cubes.
- Cut off the stem end of slice into rings, you can remove the seeds, I usually keep them for more heat.
- Mix together in a deep plate the walnuts, squeezed red bell pepper, olives, carrot, garlic and jalapeno. Adjust salt to your taste and add more jalapeno if desired.
- Transfer to a sterilized jar, make sure the olives are submerged with oil, leave a gap of 1 cm at the top.
- Seal the jar and refrigerate for long. The makdous keeps well as long as it is covered with oil. You can eat it on the spot, but flavors get better after 1 week or more. Bring to room temperature before serving. Serve them with labneh balls, a match made in food heaven.
Notes
- It is a crime to waste the leftover olive oil, the flavored “Olive Makdous” oil adds a pleasant dimension to dressings, meat rubs, chicken and fish recipes!
- If you make "Olive Makdous", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese
