Cracked Green Olive, Walnut and Pomegranate Relish
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
215 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
Private Notes
Comments
Cracked olives are olives which have been slit or gently bruised before curing so that they absorb the curing materials faster. As a result, they are ready to eat much more quickly, but their flesh is still fully flavored. Labeling for cracked olives may call them split or slit olives, depending on the region they are produced in.
I feel I need to stand up for the NYT here. When you look at the size of the olive pieces compared to the pomegranate seeds, I think they are on the larger end of coarsely chopped. And maybe the olives are a yellowish green, but I don't think they are sold under that name. You have the picture to go by and if you want to you can make it to look just like this, you can, and I do not think it would change your enjoyment of it. Lighten up.
Rather than making a separate relish for the salmon, I served the salmon with lemon wedges and added chopped olives, chopped toasted walnuts, pomegranate seeds and avocado chunks to a mixed green salad.
We really liked this. I recommend really rinsing the green olives well - our relish was a little too salty (and no additional salt needed). Ratio of pomegranate seeds was too low - think it needs closer to 3/4 cup pips, which would look more like the picture. But blend of flavors was great.
Great recipe, turned this into a main dish salad by adding cooked quinoa and feta. Didn’t have parsley so I subbed cilantro. Fresh, bright flavors.
This is the perfect thing to do with pomegranate. I served it with lamb shanks and warm baba ganoush. I didn’t have pomegranate concentrate so I skipped that and doubled the lemon juice and it turned out great.
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