Cracked Green Olive, Walnut and Pomegranate Relish
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.
- Serves: 4 persons
- 8ounces cracked green olives, pitted, rinsed and coarsely chopped
- 2tablespoons extra-virgin olive oil
- ¾cup walnuts, finely chopped by hand
- 2green onions, white and light green parts, minced
- ¼cup chopped fresh flat-leaf parsley
- ⅛teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
- 2teaspoons pomegranate concentrate or molasses
- 1tablespoon fresh lemon juice
- Flaky sea salt and freshly ground black pepper
- ½cup fresh or thawed frozen pomegranate seeds
Step 1In 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.