CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

Cracked Green Olive, Walnut and Pomegranate Relish image

This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.

Provided by Kim Severson

Categories easy, quick, condiments, appetizer, side dish

Time 15m

Yield 4 to 6 servings as a mezze or side dish

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams