- 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
- 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.