Olive Pomegranate Relish

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Olive Pomegranate Relish

 

1 cup large pitted green olives, (any variety) bathed in oil and flecked with

dried red pepper (the loose kind from the deli counter)

3/4 cup small Spanish green olives jarred, packed in water, pitted and drained

1/2 - 3/4 cup granulated sugar

1/3 cup pomegranate molasses

 

 

 

 

Rinse the large green olives in several changes of water to remove most of the

oil and dried red pepper flakes. Finely chop these olives in a food processor or

mince with a sharp knife on a cutting board. Heat 1/2 cup sugar with the

pomegranate molasses in a medium saucepan until sugar is dissolved. Transfer

chopped olives to the syrup and simmer over very low heat for a few minutes.

Chop Spanish olives into almost a paste in the food processor. Stir this mixture

into the saucepan.

 

Consume within a few days. Keep refrigerated.

Makes 1 generous cup.

 

Author: The Well Seasoned Cook

Source: thewellseasonedcook.blogspot.com

Formatted by Chupa Babi: 04.25.08

 

" My own recipe, provoked by $1 per ounce sticker shock at the gourmet grocer.

This recipe is extremely flexible. If you want it sweeter, dissolve the

remaining 1/4 cup sugar in a little boiling water before adding to the final

relish. Adjustments can also be made to the olive and molasses quantities to

suit your particular salt/sour preferences. If you don't like the relatively

mild heat of red pepper flakes, buy plain deli olives or the ones with garlic

and/or herbs. "

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