Gaziantep-Style Green Olive Salad

• 1/2 cup pitted green olive, sliced (I used pimiento stuffed olives)
• 2 green onions, chopped
• 1 -2 garlic clove, minced
• 1 1/2 cups fresh flat leaf parsley, chopped
• 1/4 cup walnuts, lightly toasted, coarsely chopped
• 2 teaspoons pomegranate paste
• 1/4 cup extra virgin olive oil (I used a little less)
• 1/2 teaspoon red pepper, powdered
• salt
• pepper
• Garnish
• handful pomegranate seeds (optional)

1. Toss all the ingredients together in a non-reactive bowl.
2. Transfer to a serving platter.
3. Sprinkle the pomegranate seeds all over the top and serve.
4. Note: I set the salad aside for 30 minutes to allow the flavors to mingle.

green olive, green onions, garlic, flat leaf parsley, walnuts, pomegranate, extra virgin olive oil, red pepper, salt, pepper, handful pomegranate

Taken from www.food.com/recipe/gaziantep-style-green-olive-salad-508778 (may not work)