For myself and other friends on gluten-free and vegan diets, I'm serving the relish on socca crackers. For everyone else, the plan is spoon the relish atop goat cheese crostini – the pairing that made Gregory do a little dance of joy before making party plans.
Pomegranate Olive RelishMakes about 2 cups
1 cup cured green olives, pitted
1/2 cup roasted pistachios
1 cup pomegranate seeds (arils)
2 tablespoons minced shallots
2 teaspoons finely chopped fresh mint
2 tablespoons extra virgin olive oil
2 teaspoons pomegranate molasses
Dash of lemon juice
Freshly ground black pepper
Coarsely chop the green olives and pistachios to roughly the size of the pomegranate seeds or a bit smaller.
Combine all ingredients in a bowl and season to taste. Depending on the flavor of the pomegranates and olives, you may need more or less lemon juice and salt.
Refrigerate for at least 30 minutes and up to a day before serving.
Serve with crackers, bread, or pita chips. Delicious on crostini with goat cheese.
(Images: Emily Ho)