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.