Olives marinated in pomegranate and sage recipe

• 1 jar or tin of green Spanish olives
• 100 ml (3.5fl oz) mild olive oil
• 2 sprigs of fresh sage
• 1 tsp harissa paste
• 0.25 of a whole pomegranate

1. Drain the Spanish olives from the brine and place them in a bowl.
2. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice.
3. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives along with the olive oil.
4. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.

green spanish, olive oil, sage, paste, pomegranate

Taken from www.lovefood.com/guide/recipes/17617/olives-marinated-in-pomegranate-and-sage-recipe (may not work)