Paula Wolfert's Cracked Green Olive, Walnut, and Pomegranate Relish
ByPaula Wolfert
Photo by Rocky Luten
- Serves
- 4 to 6 as a mere or side dish.
This incredible recipe is from Ayer Ünsal, an acclaimed Turkish food journalist and gifted cook from Gaziantep and one of Paula's closest friends. It combines ingredients you would never expect to go together in such perfect balance: cracked green olives, crunchy walnuts, tangy pomegranate seeds, and zingy lemon juices.
Ingredients
- 8 ounce cracked green olives, pitted, rinsed, and coarsely chopped
- 2 tablespoon extra-virgin olive oil
- 3/4 cup walnuts, finely chopped by hand
- 2 green onions, white and light green parts, minced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/8 teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
- 2 teaspoon pomegranate concentrate or molasses
- 1 tablespoon fresh lemon juice
- flaky sea salt and freshly ground black pepper
- 1/2 cup fresh or thawed frozen pomegranate seeds
Featured Video
We tried this recipe with a crusty loaf of bread for dipping and sharing. The combination's bright earthiness was both refreshing and grounding. The flavors would plate well with fish or meat as well. Paula recommends serving the spread with melon!
Directions
- Step 1
In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.