This recipe takes marinated olives to a whole new level. The pomegranate seeds gives add a juicy burst of sweetness and a festive touch. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves6, as a starter
- Prep time15 minutes
Ingredients
- 1 tsp fennel seeds
- 6 garlic cloves, crushed
- 1/2 cup chopped mint
- 1/2 cup chopped coriander
- 1 1/2 cups (180g) walnuts, finely chopped
- 1/2 cup (125ml) pomegranate juice
- 2 tbs honey
- 2 tbs lemon juice
- 1/2 cup (125ml) extra virgin olive oil
- 500g jar pitted green olives, drained, coarsely chopped
- 1/2 cup (80g) pomegranate seeds
- Toasted pita bread, to serve
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Method
Step 1
Use a mortar and pestle or spice grinder to grind fennel seeds until finely crushed. Transfer to a large bowl with the garlic, mint, coriander and walnut.
Step 2
Gradually add the pomegranate juice, honey, lemon juice and oil, stirring until the mixture forms a thick paste. Add the olive and pomegranate seeds and stir to combine. Season.
Step 3
Transfer olive mixture to a serving bowl. Serve with pita bread.