Paula Wolfert's Cracked Green Olive, Walnut, and Pomegranate Relish

November  9, 2017
1 Ratings
Photo by Rocky Luten
  • Serves 4 to 6 as a mere or side dish.
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

Test Kitchen Notes

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

What You'll Need
  • 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
  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.

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3 Reviews

Beth K. September 18, 2020
This is beyond delicious. I made it once and my guest scarfed it up.
Lazyretirementgirl November 12, 2017
What is a “cracked” olive?
Greenstuff March 19, 2018
Sorry no one answered this for you. It’s just what it sounds like, an olive that is slightly smashed so it cracks open.