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Author Notes: 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. —Paula Wolfert
Food52 Review: 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! —The Editors
Serves 4 to 6 as a mere or side dish.
- 8 ounces cracked green olives, pitted, rinsed, and coarsely chopped
- 2 tablespoons 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 teaspoons 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
- 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.