Olive Tapenade From Iran
This delectable dip varies from the typical olive tapenade in its combination of tart pomegranate molasses and sweet walnuts, giving this dish its signature tart-sweet flavors. Originating in Gilan province in northern Iran, Choochagh herb (originally used) may also be used; since we don’t have access to that, mint has been substituted instead.
This delicious condiment pairs perfectly with many Persian dishes such as fish, Lubia Polo, Kuku Sabzi and Akbar Joojeh – it also makes a tasty snack all on its own.
Early Life and Education
Olive trees were first domesticated between 6000 and 5000 BC in the Fertile Crescent, an area comprising present day Egypt, Israel, West Bank, Gaza strip and Lebanon as well as parts of Syria, Iran and south-eastern Turkey. While olives were originally cultivated solely as lamp fuel and medicinal remedies, cultivation for edible purposes began around 1600 BC.
The olive tree is an easy and low-maintenance crop to cultivate alongside other crops or livestock such as sheep and goats, as it tolerates drought well and thrives under harsh conditions. Olives also offer great versatility; you can use them both savory and sweet dishes. One popular Persian spicy marinated olives recipe requires green olives mixed with garlic, mint leaves, pomegranate molasses and walnuts.
Olive trees have been grown in Iran for over 2000 years, mostly in Rudbar City where its climate resembles that of Mediterranean regions – providing ideal conditions for their cultivation.
Zeytoon Parvardeh (zytwn prwrdh) is an authentic Iranian dip, consisting of green olives, garlic cloves, walnuts, pomegranate molasses and angelica seeds (chuchagh). Originating in northern Iran specifically Gilan Province it has since become very well known and appreciated throughout Iran.
Iran’s centrally planned economy often fails olive growers. Recent reforms and membership of the International Olive Council could help improve matters; however, weather fluctuations and ulterior motives still threaten this industry and it cannot be guaranteed that Iran will become self-sufficient or export any quantity of olives in future.
Achievement and Honors
Olive oil produced in Istria has won multiple international accolades and in 2020 was recognized with first place from Flos Olei Guide for bottled extra virgin olive oil production.
Iran grows a variety of olive varieties, such as Manjil, Rudbar and Tarom that trace back to Mediterranean regions and feature prominently in ancient religious hymns from Iran.
Willow Creek Estate of Nuy Valley has garnered both local and international acclaim. In 2019, their Directors’ Reserve received Prestige Gold awards at Terra Olivo and Olivinus competitions, a Gold Medal at Domina IOOC competitions, and Special Mentions from L’Orciolo D’Oro competitions – testaments to its quality products! Additionally, their oils have garnered over 160 points at various international competitions; an excellent testament of quality.
Iran has long been known for producing quality olives (zytwn parwrdh), with Rudbar being known for producing quality varieties for thousands of years. Rudbar’s climate makes an ideal environment for cultivating olive trees while local farmers are revered for their expert craftsmanship in growing olive trees.
This delectable dish features green olives coated in an aromatic mixture of mint, pomegranates, garlic and walnuts for an irresistibly tasty combination of sweet, sour and fruity flavors – creating an irresistibly tasty combination that has become immensely popular throughout the country.
Our Persian Lime olive oil combines the essence of fragrant Iranian limes with late harvest Tunisian Chemlali olives for an unimaginably fresh and fragrant citrus taste that pairs beautifully with seafood, poultry dishes, salads and marinades.
Olive trees are an integral component of agriculture worldwide, producing both fruit and oil that is widely used both as cooking ingredients and medicine – as well as in many beauty products. Olive trees also represent peace, wisdom, and fertility – especially in Greece where their oil was once used to anoint kings and winners of Olympic Games!
Cultivated olive trees are genetically diverse. Their diversity is the result of thousands of years of selective breeding and natural mutation. Yet, some olive cultivars appear strikingly similar. A comparison using WOGBC genetic data using RAPD markers shows this. A vast majority of Iranian olive cultivars cluster together – except two Greek cultivars Kalamon and Konservolia which likely share an ancestor.