Olive Makdous/ Makdous Al Zaytoun
Description
Olives are a staple on Lebanese and Middle Eastern tables, where they are cherished and enjoyed with almost every meal. But why not take them a step further and transform them into a rich, harmonious, and flavor-packed appetizer called Olive Makdous? With its vibrant colors, bold flavors, and delightful combination of textures, this irresistible Mediterranean creation is sure to become a favorite!
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!
Notes
It would be a crime to waste the leftover olive oil! Infused with the flavors of Olive Makdous, this aromatic oil adds a delicious dimension to salad dressings, meat marinades and rubs, and chicken and fish recipes. Every drop is packed with Mediterranean flavor, so put it to good use!
Tried this recipe?Let us know how it was!