Syrian Sweet And Sour Olives Recipes

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ZEITOON BI HAMOD ER RUMMAAN (SYRIAN SWEET-AND-SOUR OLIVES)



Zeitoon bi Hamod er Rummaan (Syrian Sweet-and-Sour Olives) image

These Syrian sweet and sour olives include 8 ounces of brine-cured olives plus olive oil, pomegranate concentrate, onion, brown sugar, & black peppercorns.

Provided by Gil Marks

Categories     Pareve

Time P3D

Yield 1½ cups; about 24 olives

Number Of Ingredients 7

1½ cups (about 8 oz.) small to medium brine-cured green or yellow olives
⅓ cup olive oil
⅓ cup hamod er rumman (pomegranate concentrate)
⅓ cup water
1 small onion, sliced
1 Tablespoon brown sugar
10 whole black peppercorns

Steps:

  • Rinse, drain, and lightly crush or score the olives. Place the olives with the rest of the ingredients in a 1-pint jar. Cover and let stand in the refrigerator for at least 3 days and up to 3 months. Serve at room temperature.

SYRIAN SWEET-AND-SOUR OLIVES



Syrian Sweet-and-Sour Olives image

Make and share this Syrian Sweet-and-Sour Olives recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups olives, about 24
1 1/2 cups small to medium brine-cured green olives or 1 1/2 cups yellow olives, rinsed,drained,and lightly crushed or scored (about 8 ounces)
1/3 cup olive oil
1/3 cup hamod er rumman pomegranate concentrate
1/3 cup water
1 small onion, sliced
1 tablespoon brown sugar
10 whole black peppercorns

Steps:

  • Combine all the ingredients in a 1-pint jar.
  • Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
  • Serve at room temperature.

Nutrition Facts : Calories 79.1, Fat 7.8, SaturatedFat 1.1, Sodium 147.4, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 0.2

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