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
4 to 6 as a mere or side dish.
cracked green olives, pitted, rinsed, and coarsely chopped
extra-virgin olive oil
walnuts, finely chopped by hand
green onions, white and light green parts, minced
chopped fresh flat-leaf parsley
mild red pepper flakes, preferably Aleppo or Marash, or more to taste
pomegranate concentrate or molasses
fresh lemon juice
flaky sea salt and freshly ground black pepper
fresh or thawed frozen pomegranate seeds
In This Recipe
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.