PERSIAN OLIVE DISH

Prep time: 30 minutes

Yields: 6 Jars

INGREDIENTS

• Sliced, seedless olives – 1Kilo
• 3 bottles of Pomegranate Paste – 750ml
• 1 bottle Olive oil – 750ml
• Crushed walnuts – 250g
• Dried herbs: mint, cilantro and tarragon- handful on each 

DIRECTIONS

1. Drain olives and rinse
2. Add all ingredients to a big bowl and mix
3. Let sit overnight
4. Put the mixture into mason jars  and leave them in the fridge for 4-6 weeks
5. Serve and enjoy!