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Ingredients

  • 1/2 lb. medium to large Greek or Mediterranean-style green olives
  • 1/2 lb. medium to large Kalamata olives
  • 5 Tbs. pomegranate molasses
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh oregano
  • 1 lemon, thinly sliced
  • 1/8 tsp. dried crushed red pepper


 

Directions

Rinse olives thoroughly under cold running water. Drain well. Pat dry with paper towels and place in a medium bowl. Add remaining ingredients and toss to blend. Let stand two hours at room temperature so flavors can meld. Cover and refrigerate. (Recipe can be made up to a week in advance.) Let stand at room temperature for one hour before serving.

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