Green olives marinated with almond, mint, pomegranate molasses

Creating your own marinades is such a simple way to add an extra dimension to your olives. It’s something you’ll find happening in many Mediterranean kitchens, and this easy recipe is a brilliant, and tasty example.

Using pomegranate molasses (or balsamic vinegar) provides another strong flavour that olives are up to enhancing. Mint and almonds may be a little more subtle, but adds new flavour dimensions, the almonds also provide a delicate crunch.

Serves 4

Prep time 10 minutes

Cook Time 0 minutes

Difficulty Medium

Home » Recipes » Marinated Olives » Green olives marinated with almond, mint, pomegranate molasses

Ingredients

300g Fragata Stoneless Hojiblanca Green Olives

3 tbsp pomegranate molasses (Replaceable with 2 tbsp balsamic vinegar)

100 g salted almonds (roughly chopped)

2 sprigs of fresh mint

2 garlic cloves (peeled)

100 ml good quality extra virgin olive oil

Method

Remove the mint leaves from the stalks then chop them with the garlic

Add to a big bowl with the olives, chopped almonds and pomegranate molasses

Pour over the oil and stir well

Transfer to a jar and refrigerate. Stir again before serving

When it comes to serving it, you can get as creative (or simple) as you like. Marinated olives are, of course, a welcome addition to any sharing platter. But you could also enjoy them with a salad, in a sandwich, or even on the side of grilled chicken or fish.