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Activated Pecan Persian-inspired Marinated Olives

Ingredients:

  • 2 cups Green Olives, pitted
  • 1 1/2 cup Sea Salt Activated Native Texas Pecans
  • 4 cloves Garlic
  • 1 cup Fresh Mint
  • 2/3 cup Pomegranate Molasses (optionally homemade “cranberry molasses”)
  • 4 tbs Olive Oil

Instructions:

  • Place the Sea Salt Activated Native Texas Pecans in a food processor and blend until finely chopped.
  • Add in the garlic, mint and pomegranate molasses followed by salt and olive oil. Blend until a paste forms.
  • Transfer to a bowl. Add in the olives and stir to combine. Make sure all the olives are well coated with the walnut mixture.
  • Cover and refrigerate for at least two hours.

*For “Homemade “Cranberry Molasses” *

  • In a medium saucepan set over medium heat, add 4 cups of cranberry juice. Bring the juice to a simmer (watch for bubbles all around the edges).
  • Simmer the pomegranate juice until it has reduced down to approximately 2/3 to 3/4 cup. This can take between 1-1/2 to 2 hours. Occasionally stir the juice while it simmers. You do not want the juice to boil so keep an eye on it to make sure you only see small bubbles forming around the edges of the pot while it reduces.

  • After the juice has reduced it will still be liquidy, but should coat the back of a spoon. Remove the pan from the heat and let it cool to room temperature (it will thicken more as it cools as well).

  • Store: Transfer to an airtight jar and store in the refrigerator. Will keep 4 to 6 months refrigerated.


Ingredients:

  • 2 cups Green Olives, pitted
  • 1 1/2 cup Sea Salt Activated Native Texas Pecans
  • 4 cloves Garlic
  • 1 cup Fresh Mint
  • 2/3 cup Pomegranate Molasses (optionally homemade “cranberry molasses”)
  • 4 tbs Olive Oil

Instructions:

  • Place the Sea Salt Activated Native Texas Pecans in a food processor and blend until finely chopped.
  • Add in the garlic, mint and pomegranate molasses followed by salt and olive oil. Blend until a paste forms.
  • Transfer to a bowl. Add in the olives and stir to combine. Make sure all the olives are well coated with the walnut mixture.
  • Cover and refrigerate for at least two hours.

*For “Homemade “Cranberry Molasses” *

  • In a medium saucepan set over medium heat, add 4 cups of cranberry juice. Bring the juice to a simmer (watch for bubbles all around the edges).
  • Simmer the pomegranate juice until it has reduced down to approximately 2/3 to 3/4 cup. This can take between 1-1/2 to 2 hours. Occasionally stir the juice while it simmers. You do not want the juice to boil so keep an eye on it to make sure you only see small bubbles forming around the edges of the pot while it reduces.

  • After the juice has reduced it will still be liquidy, but should coat the back of a spoon. Remove the pan from the heat and let it cool to room temperature (it will thicken more as it cools as well).

  • Store: Transfer to an airtight jar and store in the refrigerator. Will keep 4 to 6 months refrigerated.

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