Recipe: Pomegranate Olive Relish
Summary: Serve with cheese and crackers, with a salad of baby greens or as a side dish with glazed pork chops
Ingredients
- 1 can green olives (pitted), chopped
- 1/2 cup chopped pistachios
- seeds from 1/2 pomegranate (about 1 cup)
- 1 shallot, minced
- chopped fresh mint or basil or cilantro(about 1 tablespoon)
- 3 tablespoons of olive oil
- 2 teaspoons pomegranate syrup
- 1 teaspoon lemon juice
- salt & pepper to taste
Instructions
- Combine all ingredients and season to taste. Refrigerate for 1 to 2 hours to let flavors meld. Bring to room temperature before serving.
- Serve with crostini or crackers over feta mousse.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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