Gaziantep-Style Green Olive Salad - cooking recipe

Ingredients

1/2 cup pitted green olive, sliced (I used pimiento stuffed olives)
2 green onions, chopped
1 -2 garlic clove, minced
1 1/2 cups fresh flat leaf parsley, chopped
1/4 cup walnuts, lightly toasted, coarsely chopped
2 teaspoons pomegranate paste
1/4 cup extra virgin olive oil (I used a little less)
1/2 teaspoon red pepper, powdered
salt
pepper
Garnish
handful pomegranate seeds (optional)

Preparation

Toss all the ingredients together in a non-reactive bowl.
Transfer to a serving platter.
Sprinkle the pomegranate seeds all over the top and serve.
Note: I set the salad aside for 30 minutes to allow the flavors to mingle.