Cracked Green Olive Walnut And Pomegranate Relish Recipes

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CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH



Cracked Green Olive, Walnut and Pomegranate Relish image

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.

Provided by Kim Severson

Categories     easy, quick, condiments, appetizer, side dish

Time 15m

Yield 4 to 6 servings as a mezze or side dish

Number Of Ingredients 10

8 ounces cracked green olives, pitted, rinsed and coarsely chopped
2 tablespoons extra-virgin olive oil
3/4 cup walnuts, finely chopped by hand
2 green onions, white and light green parts, minced
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
2 teaspoons pomegranate concentrate or molasses
1 tablespoon fresh lemon juice
Flaky sea salt and freshly ground black pepper
1/2 cup fresh or thawed frozen pomegranate seeds

Steps:

  • 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.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams

POMEGRANATE RELISH



Pomegranate Relish image

Relish or salsa made with fresh pomegranates. Delicious with roast turkey.

Provided by Ruth Levene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 5

Number Of Ingredients 6

2 pomegranates
3 tablespoons olive oil
1 shallot, minced
1 tablespoon lime juice
salt and pepper to taste
½ cup fresh cilantro, chopped

Steps:

  • Juice the pomegranates retaining the seeds and juice.
  • Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
  • Serve at room temperature.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 12.7 g, Fat 8.3 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 5.4 mg, Sugar 10.6 g

POMEGRANATE-ORANGE RELISH WITH WALNUTS



Pomegranate-Orange Relish With Walnuts image

Provided by Melissa Clark

Categories     quick, condiments

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 7

2 cups walnuts
2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
1/3 cup packed light brown sugar
1/4 teaspoon pepper
Sea salt
2 cups pomegranate seeds
1/4 cup chopped mint leaves

Steps:

  • Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
  • In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 148 milligrams, Sugar 12 grams

GREEN OLIVE RELISH (BASIC)



Green Olive Relish (basic) image

This is the beginning of a great thing! I start with this basic recipe, then add flavors (depending on guests etc.)

Provided by katie in the UP

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 4

2 cups green olives, chopped fine
4 scallions, chopped fine
3 tablespoons olive oil
1 tablespoon lemon juice

Steps:

  • MIx all ingredients -- and let the flavors meld for a couple of hours before serving.
  • Must be served at room temperature.
  • Things that I like to add in (not necessarily at the same time).
  • anchovies.
  • garlic.
  • crushed red chili peppers.
  • Serve with pita chips, sliced and toasted baguette or bread sticks!

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