Fried Olives with Carrot and Thyme Dressing
Green olives are mixed with carrots, thyme, garlic, and pomegranate molasses to make a cold appetizer with a sweet-and-sour flavor.
Green olives are mixed with carrots, thyme, garlic, and pomegranate molasses for a tangy cold appetizer with a sweet-sour edge.
Like marinated olives with a sweet-sour dressing.
Choose firm green olives so they stay pleasantly crisp. The pomegranate molasses balances the saltiness and gives the dish its bright flavor.
Ingredients
- 2 cups Green olives
- 1 Medium carrot, chopped
- Fresh thyme
- 4 tablespoons Pomegranate molasses
- Walnuts
- 1 tablespoon Pepper paste
- 1 tablespoon Garlic
- Olive oil
- Oregano
- a little Lemon peel
Instructions
- Pit the green olives, then chop them on a cutting board into rounds or lengthwise pieces.
- Coarsely chop the walnuts on a cutting board, like the walnuts used for makdous, or slightly coarser.
- Put the olive oil in a frying pan over medium heat.
- Add the garlic to the frying pan and stir it in the olive oil.
- Add the chopped carrot to the frying pan and stir briefly, without cooking it too much.
- Add the chopped olives to the frying pan and stir them with the ingredients.
- Add a little more olive oil to the frying pan and leave the mixture in the pan for about 2 minutes.
- Add the pepper paste to the frying pan and stir the mixture.
- Add the lemon peel to the frying pan for those who enjoy a bitter flavor.
- Add the walnuts to the frying pan and stir the mixture.
- Add the fresh thyme to the frying pan at the end so its color does not change.
- Add the pomegranate molasses to the frying pan and stir the mixture until combined.
- Transfer the mixture from the frying pan to a serving plate.
- Sprinkle oregano over the top of the dish on the serving plate.