Green Olive, Walnut and Pomegranate Relish
Ingredients
- 2 c green kalamata olives, pitted, coarsely chopped
- 1/2 c extra-virgin olive oil, correggiola type
- 3/4 c walnuts
- 1/4 c pistachio, coarsely chopped
- 1/4 c fresh parsley, chopped
- 1/2 c fresh mint, chopped
- pinch of chilli flakes, preferably aleppo
- 1/3 c pomegranate molasses
- 1 tbs fresh lemon juice
- 1 long red chilli, chopped
- freshly ground black pepper
- flaky sea salt to taste
Preparation
Preheat oven to 180°C. Roast walnuts on a baking tray for 5mins
Tip roasted walnuts into a tea towel – rub well to remove skin as much as possible
Remove from tea towel & chop coarsely
In a bowl, combine all ingredients – toss gently to incorporate
Season lightly with black pepper & chilli flakes
Transfer to a jar; seal & refrigerate for 1 to 2 days. It will mature & develop peak flavour
Bring to room temperature before serving
Serve with Labneh (or thick Greek yoghurt) topped with feta cheese. Works well also as a colourful accompaniment on a cheese platter
Enjoy with flatbread, lavash bread, on crackers, or slices of baguette