1½ cups green olives, pitted, either whole or sliced
½ small onion, ﬁnely chopped
½ cup roughly crushed walnuts
1 tablespoon pomegranate molasses or syrup
1 tablespoon tomato paste
3 tablespoons olive oil
2 tablespoons chopped parsley (optional)
¼ cup fresh pomegranate arils (optional)
1. In a medium mixing bowl, mix the olives, onion, walnuts, parsley, and pomegranate molasses or syrup together.
2. Add the tomato paste and olive oil and mix very well. Set aside for 15 to 20 minutes to allow the ﬂavors to combine.
3. Top with fresh pomegranate arils (if using) and enjoy.
Recipe and photo courtesy The Vegan Armenian Kitchen Cookbook: Recipes and Stories from Armenia and the Armenian Diaspora, written by Lena Tashjian and photographed by Siroon Parseghian. Visit The Vegan Armenian Kitchen
Total Fat: 14g
Saturated Fat: 1g
Total Sugar: 1g (Added Sugar: 0g)