Marinated Olives and Walnuts

This is a typical Persian olive condiment with walnuts, herbs and pomegranate molasses.
Pair it with hummus, grilled vegetables (such as zucchini), chicken or fish dishes!

Ingredients:

1/2 cup pitted green olives, coarsely chopped (or unpitted, depending on your preference)
1/2 cup pitted KALAMATA olives, coarsely chopped (or unpitted, depending on your preference)
1/2 cup walnuts, finely chopped
2 tablespoons pomegranate molasses
Extra virgin olive oil
1 tablespoon red wine vinegar
1 dried bay leaf
Zest of one lemon
2 tablespoons coarsely chopped fresh mint leaves
1 small clove garlic, grated or minced
1/2 teaspoon Greek oregano
1/4 or 1/2 teaspoon red pepper flakes

Directions:

1. Place olives and walnuts in a jar.
2. In a small saucepan over medium heat, heat 1/4 cup olive oil, pomegranate molasses, vinegar, and bay leaf. Then remove from heat, stir in lemon zest, mint, garlic, oregano, and red pepper flakes.
3. Carefully pour the warm liquid into the jar with the olive mixture. Stir. If the liquid doesn’t reach the top, add more olive oil (to slightly cover the olives). Seal the jar tightly. Refrigerate the mixture for a couple of hours or overnight.

4. About 30 minutes before serving, transfer the desired amount of mixture to a small bowl and let it come to room temperature. Refrigerate the rest for up to 2 weeks.

Yield: 1 jar
Recipe: themediterraneandish.com