Castelvetrano Olive Salad with Sun-Dried Tomatoes

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Castelvetrano Olive Salad with Sun-Dried Tomatoes

Buttery Castelvetrano olives mixed with sun-dried tomatoes, walnuts, parsley, pomegranate molasses, sumac, Aleppo pepper, and dried mint. An easy no-cook appetizer for meze spreads and cheese boards.

Prep Time10

Total Time10

Course: Appetizer, Salad

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

12 oz pitted Castelvetrano olives drained
½ cup sun-dried tomatoes chopped
½ cup walnuts chopped
½ cup parsley chopped
1 tbsp tomato paste
1 tbsp sumac
1 tbsp Aleppo pepper
1 tbsp dried mint
½ tbsp dried oregano
2 tbsp pomegranate molasses
2 tbsp olive oil
1 clove garlic grated
1 lemon juice of

US Customary - Metric

Instructions

Drain the olives and add them to a large bowl. Leave them whole or chop them if you prefer.
Add the sun-dried tomatoes, walnuts, and parsley to the bowl.
Add the tomato paste, sumac, Aleppo pepper, dried mint, oregano, pomegranate molasses, olive oil, grated garlic, and lemon juice.
Put on gloves and mix everything with your hands until the olives are well coated and everything is evenly combined.
Let the salad sit at room temperature for at least 30 minutes before serving so the flavors come together.

Notes

If using oil-packed sun-dried tomatoes, reduce the olive oil so the salad isn't too oily.
There is no need to soak dry sun-dried tomatoes.
Mild green olives like Cerignola or Picholine work in place of Castelvetranos. If using brinier Manzanilla olives, taste before adding all the lemon juice.
No salt is needed because the olives are salty on their own.
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature and drizzle with a little olive oil before serving.

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