Half a kilo of local olive
100 gr walnut
5 tsp squaw mint
4 tsp pomegranate seeds
1 cup pomegranate juice
tsp pomegranate paste
3 calves of garlic
Pepper and Persian hogweedas much as needed
Grindgarlic, squaw mint, and walnuts together. Then, in a medium-sized
bowl combine olives with the mix and add pomegranate seeds and juice. Add salt
(if olives are not salty) and pepper to taste.
a couple of hours.Transfer to a serving platter
and serve it at room temperature or cold.