The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 pound medium to large Greek or Mediterranean-style green olives
5 tablespoons pomegranate molasses*
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh oregano
1 lemon, thinly sliced
1/8 teaspoon dried crushed red pepper
Preparation
Step 1
Rinse olives thoroughly under cold running water. Drain well. Pat olives dry with paper towels. Transfer olives to medium bowl. Add remaining ingredients and toss to blend. Let stand 2 hours at room temperature to blend flavors. (Can be made 1 week ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Step 2
*A thick syrup available at Middle Eastern markets and some supermarkets.
