Mediterranean Appetizers You'll Make Again and Again

Ingredients

• 1/2 cup pitted green olives, (roughly chopped)
• 1/2 cup pitted kalamata olives, (roughly chopped)
• 1/2 cup walnuts, (finely chopped)
• 2 tablespoons pomegranate molasses
• Extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 dried bay leaf
• Zest of 1 lemon
• 2 tablespoons packed roughly chopped fresh mint leaves
• 1 small garlic clove, (grated or minced)
• 1/2 teaspoon Greek oregano
• 1/4 to 1/2 teaspoon Aleppo pepper (flakes or red pepper flakes)

Steps

1. 1

   Combine the olives and walnuts. In a wide-mouthed pint mason jar, add the olives and walnuts.

2. 2

   Make marinade. In a small saucepan, warm 1/4 cup of the olive oil, the pomegranate molasses, vinegar, and bay leaf over medium heat just until warm. Remove from the heat, stir in the lemon zest, mint, garlic, oregano, and Aleppo pepper.

3. 3

   Add marinade and chill. Carefully pour the warm liquid into the jar over the olive mixture. Stir to combine. If the liquid does not reach the top, add a little more olive oil just to barely cover the top of the olive mixture. Close the jar tightly. Refrigerate the mixture for a couple hours or overnight.

4. 4

   Bring to room temperature. About 30 minutes before you serve, transfer as much of the mixture as you’d like to a small bowl, and set it aside to come to room temperature. Store the remainder in the jar in the fridge for up to 2 weeks.