This beautiful combination of olives, walnuts and pomegranate molasses is perfect as a side dish or, as I do, kept in the fridge for whenever you feel peckish. I roughly chopped my olives, as I like to use this as a spread on bread or crackers, but you can leave the olives whole if you prefer.

• 800 gr pitted olives, I did a mixture of Kalamata and green olives
• 200 gr walnut kernels, toasted and chopped
• 2 garlic cloves, crushed
• 4 tablespoons pomegranate molasses
• some fresh mint, chopped
• 1 teaspoon coriander seeds, crushed in mortar
• 1 teaspoon angelica seeds, crushed in mortar
• pepper
• 1/2 cup of very good olive oil

• sift the coriander and angelica over the olives, to remove the husks

• add all the other ingredients, except the olive oil, and mix well

• taste the mixture for seasoning

• spoon the olives into a bowl or jar
• add the olive oil on top, to seal jar
• leave for a few days ( if you can resist) for the flavours to develope