A whole olive carries the dressing on the outside, while a cracked one takes it in. Press the olives lightly with the side of a knife; you do not have to take the stones out. Half an hour of standing lets the flavours settle.
Ingredients
For the salad
For the sauce
Method
-
Crack the olives
Press the olives lightly with the side of a knife to crack them. The stones can stay in.
-
Take out the salt
If they are very salty, soak them in water for 20 minutes and drain.
-
Chop the vegetables
Finely chop the onion, pepper and parsley.
-
Mix
Combine the olives, vegetables and walnuts.
-
Dress it
Add the olive oil, pomegranate molasses, garlic, chilli flakes and mint and mix.
-
Rest it
Leave it in the fridge for 30 minutes.
Tips
- Crack the olives; a whole olive will not take in the dressing.
- Do not add salt, as the olives are salty enough.
- A day in the fridge and the flavour settles noticeably.
Nutrition
145
kcal
1 g
Protein
13 g
Fat
5 g
Carbs
2 g
Sugar
3 g
Fibre
Values are per serving and approximate.