Levantine cuisine · Salads & Mezze

Zeitoun bi Zaatar

Black olives cured with zaatar, chili, garlic and lemon zest and steeped in olive oil.

Ingredients · for 4 servings

• 300 g black olives
• 2 tbsp zaatar spice blend
• 1 red chili
• 2 cloves garlic
• 1 organic lemon
• 6 tbsp olive oil
• 1 tsp sumac
• Salt, pepper

Instructions

1. Put the olives in a colander, rinse under cold water and pat very dry – the spice blend won't stick to damp olives.
2. Press each olive lightly with the flat of a knife blade until the skin splits, so the oil can reach right down to the pit.
3. Seed the chili and cut into fine rings, slice the garlic paper-thin and finely grate the lemon zest.
4. Warm the olive oil gently in a small pan, let the garlic and chili steep in it for 1 min. until fragrant without the garlic taking on color, then remove from the heat.
5. Thoroughly combine the olives with the seasoned oil, the zaatar, the sumac and the lemon zest in a bowl and season with pepper and a little salt.
6. Let steep at room temperature for at least 2 hrs. and serve drizzled with the lemon juice alongside flatbread and tea.