As much as I love eggplant makdous—just like the kind I learned to make from a highly skilled household in Baalbek, Lebanon—I also love this creative twist: olive makdous.
Olives combined with red bell peppers, walnuts, carrots, garlic, and olive oil create a bold, flavorful blend bursting with a beautiful palette of vibrant colors. If you’re looking for an excuse to bring good Mediterranean ingredients together in one delicious creation, this is it: Olive Makdous!
While I love eating olives and would argue that something is missing if they aren’t part of every meal, I know they may not be everyone’s cup of tea. But mix them with walnuts, red bell peppers, carrots, garlic, and olive oil, and the result is a delight: a bold, earthy combination in which the ingredients come together to create a beautiful contrast and diversity of flavors. Perhaps this recipe will help convert those who don’t usually see the appeal of olives!
Ingredients for Olive Makdous
Making Olive Makdous is a delicious way to bring Mediterranean ingredients together in a bold, colorful, and flavorful appetizer. This olive-based variation combines olives with crunchy walnuts, sweet red peppers, carrots, garlic, and extra-virgin olive oil for a delightful balance of earthy, savory, and spicy notes.
Here’s what you’ll need to make this flavorful Mediterranean olive recipe:
- Olives: Use green or black olives, depending on your taste. Choose good-quality olives for the best flavor.
- Red Bell Pepper: Sweet red bell peppers add vibrant color, natural sweetness, and a fresh crunch. Any sweet red pepper will work.
- Walnuts: Use the freshest walnuts you can find for a rich, nutty flavor and satisfying texture.
- Garlic: Fresh garlic adds a savory kick and balances the other flavor notes.
- Carrot: Finely grated or chopped carrot adds extra crunch, color, and a touch of natural sweetness.
- Sea Salt: Add to taste, keeping in mind that olives are naturally salty.
- Extra-Virgin Olive Oil: Use good-quality extra-virgin olive oil to bring all the ingredients together and enhance their Mediterranean flavor.
- Jalapeño or Fresh Green or Red Chilies: A little heat gives this Olive Makdous recipe its lively character, making every bite sing with flavor. Adjust the amount to suit your preferred spice level.
Together, these simple ingredients create a vibrant Mediterranean olive appetizer with contrasting textures, bold flavors, and just the right amount of heat. Serve it as part of a mezze spread, alongside fresh bread, or as a flavorful addition to your favorite Mediterranean dishes.
What Type of Olives Should You Use for Olive Makdous?
You can use either green or black olives to make Olive Makdous. Lebanese olives, Kalamata olives, and Picholine olives are all excellent choices. The key is to choose plump, meaty olives with a firm texture and plenty of flavor. Avoid olives that are overly dry or shriveled, as they won’t provide the juicy, satisfying bite that makes this Mediterranean olive recipe so delicious.
Feel free to experiment with different varieties to find your favorite combination. Each type of olive brings its own distinctive flavor, adding a personal touch to your homemade Olive Makdous.
How to Eat Olive Makdous
You’ll be glad to have a jar of Olive Makdous on hand! This flavorful Mediterranean olive appetizer is delicious on its own, but its versatility makes it even more enjoyable. There are countless ways to serve and savor it—that’s the beauty of good food!
Here are some delicious ways to enjoy Olive Makdous:
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- With fresh bread: Scoop it up with warm pita bread, Lebanese flatbread, or crusty sourdough for a simple, satisfying bite.
- As part of a Lebanese mezze spread: Spoon Olive Makdous into a small serving bowl and serve it alongside hummus, labneh, baba ghanoush, and other favorite Mediterranean appetizers.
- With all kinds of mujadara: Serve it alongside Mujadara Hamra, Mujadara Msafaieh, Bulgur Mujadara, or Bean Mujadara. The briny olives, crunchy walnuts, sweet peppers, and garlic beautifully complement the earthy flavors of these comforting Lebanese dishes.
- Over grilled fish or chicken: Spoon it over freshly grilled fish or chicken to add a burst of Mediterranean flavor, texture, and color.
- Over a grilled cheese sandwich: Add a generous spoonful to your grilled cheese sandwich for a delicious contrast between the gooey, melted cheese and the bold, tangy olive mixture.
- With baked feta cheese: Serve Olive Makdous over or alongside warm baked feta for a delightful combination of creamy, salty cheese and crunchy, savory olive goodness.
- As part of a charcuterie board: Add it to your charcuterie or Mediterranean grazing board alongside cheeses, cured meats, crackers, nuts, and fresh or dried fruit. Its vibrant colors and bold flavors make it a standout addition.
- With other cheeses: Pair it with feta or other Mediterranean cheeses for a quick, flavorful snack.
- In sandwiches and wraps: Spread or spoon it into sandwiches, flatbreads, and wraps for an extra layer of savory, nutty flavor.
- As a salad topping: Spoon it over fresh greens or chopped vegetable salads for added texture and a bold Mediterranean touch.
Whether you serve it as part of a Lebanese mezze, alongside a comforting plate of mujadara, over grilled fish, or with warm baked feta, Olive Makdous is a versatile Mediterranean condiment that transforms simple dishes into something special. Keep a jar on hand, and you’ll always have a delicious way to brighten up your meals!
How to Store Olive Makdous: Refrigeration and Storage Tips for Freshness
Keep the Olive Makdous completely submerged in olive oil to help preserve its flavor and freshness. Make sure the oil fully covers the mixture, then store it in the refrigerator. You may notice that the olive oil becomes cloudy or thickens slightly in the cold, but don’t worry—this is a natural reaction. Simply let the jar sit at room temperature for a few minutes, and the oil should return to its usual consistency.
Food safety tip: Always use a clean utensil when serving, and keep the mixture refrigerated. Because this recipe contains fresh garlic and vegetables, covering it with oil alone does not make it safe to store at room temperature or guarantee a long shelf life.
How to Make Olive Makdous
- Prep the vegetables: Finely chop the sweet red bell peppers using a food processor. Mince the fresh garlic cloves, and finely grate or chop your carrots.
- Prep the olives and nuts: Remove the pits from your green or black olives by hand. Roughly chop the fresh walnuts on a cutting board using a sharp chef’s knife.
- Combine the ingredients: Place the prepped olives, red bell peppers, walnuts, carrots, garlic, and chilies into a large mixing bowl. Add sea salt to taste and mix thoroughly until completely integrated.
- Jar and submerge: Carefully transfer the colorful mixture into a clean, sterilized glass jar. Pour high-quality extra-virgin olive oil over the top until the mixture is fully submerged.
- Seal and store: Seal the jar tightly and store it in your refrigerator. Let the flavors marry before serving with your favorite flatbread or mezze side dishes!
Best Mediterranean Foods Preserved in Olive Oil: 4 Traditional Recipes to Try
- Labneh balls / Yogurt Balls
- Labneh Stuffed Grape Leaves Preserved in Oil
- Mediterranean Marinated Olives
- Makdous (Authentic Lebanese Preserved Eggplants in Oil)
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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 pitted
- 1 large carrot
- 7 garlic cloves
- Jalapeño peppers or fresh green or red chilies to taste — their subtle heat makes the Olive Makdous sing with flavor
- Sea salt to taste
Instructions
- Cut off the stem of the red bell pepper, remove the seeds, and cut it into chunks.
- Place the red bell pepper chunks in the bowl of a food processor and pulse until roughly chopped, retaining some texture. Transfer the chopped peppers to a fine-mesh sieve and let the excess liquid drain. Then, using your hands, squeeze out as much remaining liquid as possible.
- Pit the Olives: Gently smash each olive to loosen the pit, then remove it.
- Crush the garlic using a mortar and pestle, then roughly chop the walnuts with a serrated knife.
- Peel the carrot and trim off both ends. Then, dice it into evenly sized cubes.
- Cut off the stem end of the chili, then slice it into rings. Remove the seeds if you prefer less heat; I usually leave them in for an extra kick of spice.
- In a deep bowl, combine the walnuts, squeezed red bell peppers, pitted olives, diced carrots, crushed garlic, and jalapeño. Season with salt to taste, and add more jalapeño if you prefer extra heat. Mix everything well to combine the flavors.
- Transfer the Olive Makdous mixture to a clean, sterilized jar. Pour in enough olive oil to completely cover the mixture, leaving about 1 cm (½ inch) of space at the top. Keep refrigerated.
- Seal the jar and store it in the refrigerator. For the best flavor, let the Olive Makdous rest for at least a day before serving, allowing the ingredients to meld together. Although you can enjoy it right away, the flavors become even more harmonious over time.Always keep the mixture refrigerated and use a clean utensil when serving. Covering the mixture with olive oil does not make it safe to store at room temperature or guarantee a long shelf life.Before serving, let it sit at room temperature briefly to soften the olive oil if it has thickened in the cold. Serve it alongside homemade labneh balls for a match made in food heaven!
