1 pound firm green olives, pitted
1 cup walnuts, grated
1/2 cup pomegranate molasses
5-7 garlic cloves, minced
3-4 tablespoons olive oil
A handful of fresh mint, chopped or 1-2 tablespoons, dried
Salt and pepper
Optional garnish: 2-3 tablespoons pomegranate seeds *(a personal touch to add a burst of color)
- In a medium-sized bowl combine olives, minced garlic, pomegranate seeds, and grated walnuts. Add salt and pepper to taste.
- Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.