Zeytoon Parvardeh (Persian Olive Pomegranate Dip) - cooking recipe

Ingredients

2 (6 ounce) jars unseasoned green olives, coarsely chopped
1/3 cup olive oil
1/3 cup ground walnuts
1/3 cup ground almonds
1/4 cup pomegranate molasses
1/4 cup chopped fresh mint
1/4 cup chopped fresh tarragon
2 tablespoons lemon juice
2 cloves garlic, chopped
1 teaspoon balsamic vinegar
1/2 teaspoon ground thyme
salt and ground black pepper to taste

Preparation

Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.
Chill for at least 3 hours before serving.