Persian Olive and Walnut Dip
Ingredients
- 2 cups green kalamata olives, pitted and coarsely chopped
- 1/2 cup extra-virgin olive oil, Correggiola type
- 3/4 cup walnuts
- 1/4 cup pistachios, coarsely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- Pinch of chilli flakes, preferably Aleppo
- 1/3 cup pomegranate molasses
- 1 tablespoon fresh lemon juice
- 1 long red chilli, chopped
- Freshly ground black pepper
- Flaky sea salt to taste (optional)
Preparation
Preheat oven to 180°C.
Roast walnuts on a baking tray for 5 minutes.
Tip roasted walnuts into a tea towel and rub well to remove skin as much as possible.
Remove walnuts from tea towel and chop coarsely.
In a bowl, combine all ingredients and toss gently to incorporate.
Season lightly with black pepper and chilli flakes.
Transfer to a jar, seal and refrigerate for 1 to 2 days to mature and develop peak flavour.
Bring to room temperature before serving.
Serve with labneh or thick Greek yoghurt topped with feta cheese, or as an accompaniment on a cheese platter.
Enjoy with flatbread, lavash bread, crackers, or slices of baguette.