This album, for me, fits almost any mood I’m in. It works if I’m in a hang out mood, feeling some dance vibes headed my way or even if I’m in a low key or slightly lower mood. It almost like a chameleon album.
I wanted a dish that was going to be the same thing. This relish/tapenade works on top of bread, with labneh or even mixed with goats cheese and served with crackers. I’ve tried it on top of pasta (YUM!) and even ate it as it with a spoon.
Thats all folks. Simple, elegant and classic. Just like the lovely Jessie Ware herself.
Cracked Green Olive, Pomegranate and Walnut Relish
Ingredients
- 8 ounces cracked green olives, pitted, rinsed and coarsely chopped
- 1 tablespoons extra-virgin olive oil
- ¾ cup walnuts, finely chopped by hand
- 2 green onions, white and light green parts, minced
- ¼ cup chopped fresh flat-leaf parsley
- ⅛ teaspoon mild red pepper flakes or Aleppo pepper flakes
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- Flaky sea salt and freshly ground black pepper
- ½ cup fresh pomegranate seeds
Instructions
In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.
Recipe inspired by the NY Times. See their recipe here