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Olive Makdous/ Makdous Al Zaytoun

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Prep: 2 days
Servings 8
Course
Appetizer
MAIN DISHES
Cuisine
#Middle Eastern
Lebanese
Mediterranean
RECIPES FROM AROUND THE WORD
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Description

Olives are a staple on Lebanese and Middle Eastern tables, they are a much-appreciated and make presence in every meal; take them a step further and make a rich, harmonious and interesting appetizer that is called “Olive Makdous” — they are irresistible.

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
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  • 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.
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  • Pit the olives: Gently smash the olives just a bit one at a time, and remove the pits.
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  • Crush the garlic with a mortar and pestle, and roughly chop the walnuts with a serrated knife.
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  • Peel the carrot. Cut off each end, and then dice into uniform cubes.
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  • Cut off the stem end of slice into rings, you can remove the seeds, I usually keep them for more heat.
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  • 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.
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  • Transfer to a sterilized jar, make sure the olives are submerged with oil, leave a gap of 1 cm at the top.
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  • 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.
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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
Keyword Olives, walnuts
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