Sweet Persian lime essential oil blends beautifully with our ultra-premium extra virgin olive oil to produce a delightful, citrus-flavored oil that pairs beautifully with savory dishes or salad dressings, tropical fruit vinegar or honey ginger white balsamic as an amazing finishing touch! This citrus infused olive oil makes an impressive statement. It pairs beautifully with dishes from Mediterranean cuisine such as pork tenderloin or spicy food such as Thai curries.
Zeytoon parvardeh is one of the most celebrated Iranian condiments and is frequently served alongside all types of kebabs.
Early Life and Education
Olives are an indispensable food in the Mediterranean region and were utilized in ancient times for numerous culinary applications, in addition to being pressed for oil production and valued as trade goods.
In ancient Greece, olive trees were often seen as symbols of peace. According to legend, after Great King Xerxes invaded Athens and destroyed it in 480BC, one olive tree on Acropolis rose back up to its original height of two cubits.
Iran today utilizes olive trees for various culinary applications, including producing Zeytoon Parvardeh (zytwn prwrdh), an exquisite marinated olive dish made with pomegranate molasses, garlic, walnuts, mint leaves and angelica seeds (chuchagh). This dish can be found throughout northern Iran’s Gilan province.
Persian olives are a staple appetizer served in Middle Eastern and Iranian restaurants, often marinated with different flavors before being enjoyed alongside fresh salads, flatbread or tahdig. Additionally, this tasty treat can also be eaten alone or with dips like hummus for an unforgettable dining experience.
Kiarostami has not only directed films, but has also written and translated several books on Iranian culture. Notable works by this author include Through the Olive Trees and The Wind Will Carry Us.
Translating the Garden provides insight into his translation process of Dialogue in the Olive Garden and explores all the ways literary translators alter an original text.
Achievement and Honors
In this classic Persian marinated olive dish, wild senjed is combined with crunchy walnuts, minced garlic and fresh herbs for an irresistibly delicious dish. Pomegranate molasses adds another dimension of flavor and enhances its overall experience.
Iran recently won the prestigious title “Olive Oil of the Year” with its extra virgin olive oil, having competed successfully at various international competitions throughout 2018. To obtain such an enviable honor, products must win numerous contests throughout a calendar year.
Shayda, an Iranian mother who has fled her life for Australia to celebrate Nowruz with her 6-year-old daughter, finds refuge at an Australian women’s shelter for Nowruz celebrations with them both. However, during these rituals of new beginnings her path to freedom becomes imperiled when her former spouse reappears back into their lives and threatens their freedom further.
Iranian olives offer a more delicate taste than their Mediterranean counterparts, making them suitable for pairing with various dishes such as Persian kebabs, saffron rice, soups or mixed into salads with herbs and spices.
Zeytoon parvardeh, a popular Iranian condiment, features large green olives marinated with ground walnuts, garlic cloves, pennyroyal or thyme leaves and pomegranate molasses for at least 24 hours to allow the olives time to absorb its unique flavors. It should ideally be served the next day after marinating so the olives have time to absorb all its goodness!
Our Persian Lime olive oil is an aromatically sweet, tropically citrus-flavored blend of UP certified extra virgin olive oil and fresh lime zest, creating an aromatically sweet tropical citrus-flavored olive oil that pairs beautifully with seafood, fowl, ceviche and salsa dishes as well as salad dressings or drizzled over roasted vegetables or arugula leaves.
Iran cultivates over 90 varieties of olives, but only three are most often seen cultivated: oil (zaytun-e rowgani), which features white fruit and accounts for 60-70% of cultivation; table use olives (zaytun-e zard), which boast dark purple fruit; and snake olives (zaytun-e mari), with small and thin fruits.
Zeytoon parvardeh (zytwn prwrdh) is an irresistibly delicious Iranian dish that combines green olives with walnuts, minced garlic, fresh or dried mint leaves, pomegranate molasses and other tasty ingredients for a delightful mix of sweetness, acidity and fruitiness that is popular across Iran and especially Gilan Province. It offers the ideal balance of sweet acidity fruitiness in each bite of this irresistibly tasty recipe.
Our Persian Lime olive oil is an ideal accompaniment for this appetizer. With its light citrus taste, it complements the tartness of your marinade perfectly.