AZERI OLIVE-WALNUT-POMEGRANATE MEDLEY (Zeytun Perverde)

• 1 cup walnuts
• 4 cups pitted green olives, sliced
• 1 small onion, peeled and finely chopped
• 1 cup pomegranate arils (variation -- dried cranberries)
• 2 tablespoons adjust to taste red wine vinegar or 2 tablespoons apple cider
• 2 tablespoons pomegranate paste (narsharab, available in Middle Eastern markets-adjust to taste)
• 3 tablespoons olive oil (adjust to taste)

1. Smash the walnuts with the back of a large knife (chefs knife works great), then chop coarsely (smashing should get their oils going).
2. In a mixing bowl, combine the olives, onion, walnuts, pomegranate arils.
3. Add the vinegar, pomegranate paste, and olive oil.
4. Toss to combine.
5. Pack into a jar and store in the refrigerator.
6. Good with wedges of lavash flatbread, or scooped onto crackers or as is.

walnuts, green olives, onion, pomegranate arils, adjust, pomegranate, olive oil

Taken from www.food.com/recipe/azeri-olive-walnut-pomegranate-medley-zeytun-perverde-501203 (may not work)