Green Olive & Almond Pomegranate Relish

This relish is an Enchanted Pantry twist on one of the more unusual Mediterranean recipes.  You can eat it right away, but it gets even better overnight.  It’s great mixed with some yogurt and eaten with pita or other fresh bread, with maybe a little hummus alongside.  Carnivores will especially enjoy it served with any wood grilled cuts, wild meats, a pork roast or chicken, or even atop a perfectly seasoned meatloaf.

1 cup good quality green olives, pitted and chopped
2 tablespoons extra-virgin olive oil
3/4 cup chopped toasted almonds
1/4 cup chopped parsley or watercress
1/2 cup fresh pomegranate seeds
1 tablespoon fresh lemon juice
1-2 teaspoons brown sugar, to taste
Salt and freshly ground pepper, to taste

Combine all the ingredients in a small bowl, cover and refrigerate overnight. Return to room temperature before serving.


  1. Tammie
    Aug 25, 2008

    yum, this sounds delicious. Thank you for sharing it!

  2. Ananda
    Aug 26, 2008

    Hi Love – I nominated you for a mysterious blogger award. Big hugs to you.


  1. » What Do I Want to be When I Grow Up? The Medicine Woman | We’re All Mad Here - [...] she posted a recipe for Green Olive and Pomegranete Relish. Who knows what tomorrow will bring. Check it [...]

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