Marinated olives and walnuts: tartness, crunch and resting time
Pair olives with walnuts and pomegranate flavor for a small dish with several distinct textures.
Start with olives you like plain
The marinade adds flavor but does not erase the character of the olives. Taste them first and choose a firmness that suits the dish. Drain excess brine and decide whether to use pitted olives for easier serving. If keeping pits, tell guests and provide a small empty bowl so the table stays comfortable to use.
Related reading: Giardiniera pasta salad: crunch without a watery dressing.
Prepare the walnuts for texture
Check walnuts for freshness before adding them to the entire batch. Chop to the size specified in the recipe, leaving enough texture to contrast with the olives. A very fine grind creates a coating, while larger pieces become separate bites. Keep the nuts clearly identified when serving, because their appearance can be hidden once they are covered in dark marinade.
Taste the molasses separately
Pomegranate molasses ranges from sharply tart to noticeably sweet. Begin with the recipe’s amount and evaluate the mixture after it has rested as directed. Extra sweetener may not be needed. Stir gently to distribute the coating without breaking softer olives, and scrape the bottom of the bowl where a thick reduction can collect rather than reaching every piece.
Offer small servings alongside plain foods
This is a concentrated accompaniment, so a modest bowl can add interest to bread, cheese or a simple rice meal. Use a spoon that lifts both olives and walnut pieces. Avoid pairing it only with other very salty snacks. Shop for culinary pomegranate molasses and plain walnuts; a sweet drink syrup or candied nuts will lead to a different dish.
COOK IT AT HOME
Pomegranate-marinated olives and walnuts
A little pomegranate molasses coats olives and walnuts with a tart glaze rather than burying them in liquid. Toasting the nuts first keeps their flavor clear, while a short refrigerated rest lets the garlic and herbs mingle. This is a fresh appetizer; the presence of oil does not make it safe for room-temperature storage.
- Makes
- 6 appetizer servings
- Prep
- 15 minutes
- Cook
- 5 minutes
- Additional time
- 1 hour refrigerated resting
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 1½ cups pitted green olives, drained
- ¾ cup walnut halves, roughly broken
- 1½ tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 1 small garlic clove, finely grated
- 2 tablespoons chopped parsley
- 1 tablespoon chopped mint
- ¼ teaspoon ground cumin
- 1 teaspoon lemon juice, optional
Step-by-step method
- Check olives for pits and pat dry. If very salty, rinse briefly and drain thoroughly.
- Toast walnuts in a dry skillet over medium-low heat for 4–5 minutes, stirring often, until fragrant. Transfer to a plate and cool completely.
- Whisk pomegranate molasses, olive oil, garlic and cumin in a bowl. Fold in olives, cooled walnuts, parsley and mint until lightly coated.
- Cover and refrigerate 1 hour. Stir once halfway so the glaze reaches every olive.
- Taste an olive with a walnut. Add optional lemon juice only if the molasses is more sweet than tart; brands differ substantially.
- Transfer to a shallow serving dish using a slotted spoon if excess liquid has collected. Offer small spoons or picks for easy serving.
Helpful tips & substitutions
- Use pitted olives so the nut pieces do not disguise a pit in the same bite.
- For less intense garlic use half a small clove; the flavor strengthens during the rest.
Storage & make-ahead
Refrigerate within 2 hours and use within 3 days. Keep covered and use a clean spoon each time. Freezing is not recommended for the best texture.
How to serve it
Serve with labneh, warm bread and sliced cucumber.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- olives — Cortas Green Olive Small Jar 500ml 22oz
- walnuts — Ziad Shelled Walnuts 340g
- pomegranate molasses — Cortas Pomegranate Molasses No Sugar Added 410g Big Jar
- olive oil — Al Dayaa Extra Virgin Olive Oil 750ml
- fresh mint
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Marinated Olives and Walnuts — The Mediterranean Dish