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