Olive Walnut Salsa

Chop the olives (or use pre-chopped olives with pimento) and add to a medium-sized mixing bowl. Add the walnuts, diced shallot, green onions and minced Italian parsley. Mix lightly.

Combine olive oil, lemon juice and pomegranate juice and whisk until it has the consistency of a nice dressing. Pour over the vegetable mixture and allow to sit for about 1 hour before serving.

Serve with small pita halves or flat bread cut into strips. Scoop the salsa with the bread. It’s difficult to just eat one, or two, or twelve. Great with a cold beer or icy cold soda.