Castelvetrano Olive Salad with Sun-Dried Tomatoes

Name: Castelvetrano Olive Salad with Sun-Dried Tomatoes
Total time: 15 min
Ingredients: 12 oz Olive, pitted drained; ½ cups Sun dried tomato, chopped; ½ cups Walnut, chopped; ½ cups Parsley, chopped; 1 tbsp Tomato paste; 1 tbsp Sumac; 1 tbsp Aleppo pepper; 1 tbsp Mint, dried; ½ tbsp Oregano, dried; 2 tbsp Pomegranate molasse; 2 tbsp Olive oil; 1 clove Garlic, grated; 1 Lemon

By Unicorns in the Kitchen · 15 min

Ingredients

Olive · pitted drained12 oz
Sun dried tomato · chopped½ cups
Walnut · chopped½ cups
Parsley · chopped½ cups
Tomato paste1 tbsp
Sumac1 tbsp
Aleppo pepper1 tbsp
Mint · dried1 tbsp
Oregano · dried½ tbsp
Pomegranate molasse2 tbsp
Olive oil2 tbsp
Garlic · grated1 clove
Lemon1

Instructions

Drain the olives, put them in a large bowl and leave them whole or chop them.
Add the sun-dried tomatoes, walnuts and parsley.
Add the tomato paste, sumac, Aleppo pepper, dried mint, oregano, pomegranate molasses, olive oil, grated garlic and lemon juice.
Wearing gloves, mix everything by hand until the olives are well coated and evenly combined.
Let the salad rest at room temperature for at least 30 minutes before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

Watch the recipe video

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