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Mediterranean Olives and Walnut Appetizers with Pomegranate-Mint Marinade Recipe

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4.2 from 4 reviews

This Mediterranean appetizer features a vibrant mix of chopped green and kalamata olives, walnuts, and a flavorful marinade made with pomegranate molasses, olive oil, red wine vinegar, lemon zest, fresh mint, garlic, Greek oregano, and Aleppo pepper. Perfect for serving chilled or at room temperature, this dish is both easy to prepare and packed with bold, tangy, and fresh flavors ideal for entertaining or casual snacking.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes (plus chilling time)
  • Yield: 16 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Olive and Nut Mixture

  • 1/2 cup pitted green olives, roughly chopped
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1/2 cup walnuts, finely chopped

Marinade

  • 1/4 cup extra virgin olive oil (plus more if needed to cover)
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon red wine vinegar
  • 1 dried bay leaf
  • Zest of 1 lemon
  • 2 tablespoons packed roughly chopped fresh mint leaves
  • 1 small garlic clove, grated or minced
  • 1/2 teaspoon Greek oregano
  • 1/4 to 1/2 teaspoon Aleppo pepper flakes (or red pepper flakes)

Instructions

  1. Combine the olives and walnuts: In a wide-mouthed pint mason jar, add the roughly chopped green and kalamata olives along with the finely chopped walnuts, mixing them together evenly.
  2. Make the marinade: Warm 1/4 cup of extra virgin olive oil, pomegranate molasses, red wine vinegar, and the dried bay leaf in a small saucepan over medium heat until just warm to the touch. Remove from the heat and stir in the lemon zest, chopped fresh mint, grated garlic, Greek oregano, and Aleppo pepper flakes, combining all ingredients thoroughly.
  3. Add marinade and chill: Carefully pour the warm marinade over the olive and walnut mixture in the jar, stirring gently to combine and ensure everything is coated. If the marinade does not completely cover the mixture, add a little more olive oil just until the top is barely covered. Seal the jar tightly and refrigerate for at least a couple of hours or overnight to allow flavors to meld.
  4. Bring to room temperature before serving: About 30 minutes prior to serving, transfer the desired amount of the olive mixture into a small bowl and let it sit out to come to room temperature. Keep the remaining mixture refrigerated for up to 2 weeks, maintaining freshness and flavor.

Notes

  • Use a wide-mouthed jar to easily mix and store the appetizer.
  • Allowing the mixture to chill overnight enhances the flavors even more.
  • If Aleppo pepper is unavailable, use red pepper flakes as a suitable substitute.
  • This appetizer keeps well for up to two weeks refrigerated, making it perfect to prepare in advance.
  • Serve with crusty bread, crackers, or as a topping for salads and grilled meats for added texture and zest.

Find it online: https://cheftinaskitchen.com/mediterranean-olives-and-walnut-appetizers-with-pomegranate-mint-marinade-recipe/