Cracked Green Olive, Walnut and Pomegranate Relish
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings as a mezze or side dish
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
GoodFoodie
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.
KatLo
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.
Naomi
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.
Claire
What's a cracked olive, please?
Cameron
I am not a fan of pomegranate, so I omitted the seeds and concentrate and ended up with a wonderfully flavorful, savory tapenade. I used Castelvetrano olives from the Whole Foods olive bar, which were ideal. This tasted great over salmon, and I imagine would make a great topping for a vegetable-forward sandwich.
NWilkey
I made this tonight to dress up a lovely piece of king salmon. Since it is no longer pomegranate season and my local store does not carry frozen pomegranate seeds, I substituted diced fresh strawberries and it came out amazing! The hubby gave it a thumbs up and he is a rather picky eater.
Kass
Where does one buy cracked olives?Or do I just do it myself. Thank you.
Brooke
Maybe my favorite thing I've made all year! I used castelvatrano olives that I crushed with a knife, pulled out the pits and tore the olives into pieces with my fingers and it looked exactly like the photo! Pomegranate isn't in season right now and I couldn't find frozen so I subbed some boysenberries. I also was certain I had walnuts only to find that I didn't and had to sub pistachios. It was divine...and it somehow improves with time. This will be a staple in our house.
Rae
For once I followed a recipe to the letter, and it was a hit. I let it sit for 24 hours before serving. Since “cracked olive” was a broad term and not one slapped on the olive bar, I went with a milder green olive with a lovely color. I also toasted the walnuts before adding.
NYCKimmy
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.
Rietta
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.
NYCKimmy
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.
bailey
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.
Nikki
I don't love walnuts and I am picky about olives but I have always loved this salad/relish. It's perfect for a holiday table.
Rae
For once I followed a recipe to the letter, and it was a hit. I let it sit for 24 hours before serving. Since “cracked olive” was a broad term and not one slapped on the olive bar, I went with a milder green olive with a lovely color. I also toasted the walnuts before adding.
Alex
Make this with wheat berries for a great wheatberry salad
Ana Maria
Excellent recipe, didn't have molasses or pomegranate concentrate so substituted maple syrup and it still turned out gorgeous! Very easy dish to impress dinner guests with!
NWilkey
I made this tonight to dress up a lovely piece of king salmon. Since it is no longer pomegranate season and my local store does not carry frozen pomegranate seeds, I substituted diced fresh strawberries and it came out amazing! The hubby gave it a thumbs up and he is a rather picky eater.
nayya3
Gorgeous, gorgeous, gorgeous. In. Every. Way.
Cameron
I am not a fan of pomegranate, so I omitted the seeds and concentrate and ended up with a wonderfully flavorful, savory tapenade. I used Castelvetrano olives from the Whole Foods olive bar, which were ideal. This tasted great over salmon, and I imagine would make a great topping for a vegetable-forward sandwich.
Brooke
Maybe my favorite thing I've made all year! I used castelvatrano olives that I crushed with a knife, pulled out the pits and tore the olives into pieces with my fingers and it looked exactly like the photo! Pomegranate isn't in season right now and I couldn't find frozen so I subbed some boysenberries. I also was certain I had walnuts only to find that I didn't and had to sub pistachios. It was divine...and it somehow improves with time. This will be a staple in our house.
Kass
Where does one buy cracked olives?Or do I just do it myself. Thank you.
Birgit Brunsted
I have another problem, when I firrst saw the photo: I thought that the yellow pieces were peach, and now I simply cannot figure out which items on the ingredient list they correspond to?
Georgette
Those are the green olives.
Claire
What's a cracked olive, please?
Laurie Wandell
An olive that has been cracked open..as in pull it apart, smash it up a bit with your fingers, like how it looks in the photo. No knife use.
GoodFoodie
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.
Naomi
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.
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