Friday, December 7, 2007

No Frills Friday - Olive Pomegranate Relish

Handfuls of mean green olives, a shower of sugar,
a deep pool of rusty pomegranate molasses.
Crush, cook and consume.

Little froggies drunk on Persian elixir.

Brine, cloy and twang. Good with goat.

Olive Pomegranate Relish - My own recipe, provoked by $1 per ounce sticker shock at the gourmet grocer

1 generous cup large pitted green olives (any variety) bathed in oil and flecked with dried red pepper (the loose kind from the deli counter)
3/4 cup jarred, pitted and drained small Spanish green olives packed in water
1/2 - 3/4 cup granulated sugar
1/3 cup pomegranate molasses


Rinse the large green olives in several changes of water to remove most of the oil and dried red pepper flakes. Finely chop these olives in a food processor or mince with a sharp knife on a cutting board. Heat 1/2 cup sugar with the pomegranate molasses in a medium saucepan until sugar is dissolved. Transfer chopped olives to the syrup and simmer over very low heat for a few minutes. Chop Spanish olives into almost a paste in the food processor. Stir this mixture into the saucepan. Makes 1 generous cup. Consume within a few days. Keep refrigerated.

This recipe is extremely flexible. If you want it sweeter, dissolve the remaining 1/4 cup sugar in a little boiling water before adding to the final relish. Adjustments can also be made to the olive and molasses quantities to suit your particular salt/sour preferences. If you don't like the relatively mild heat of red pepper flakes, buy plain deli olives or the ones with garlic and/or herbs.

This post is being submitted to Simona of Briciole, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, creator of this popular weekly food blogging event.


Been There, Done That ~


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Raspberry Marmalade Vinaigrette


Other People's Eats ~

Sambal Lado Mudo
Green Tomato Jam with Ginger and Vanilla
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Christina said...

Glad to see you're back to a functioning blogger!

This is a lovely little nibble. Thanks for sharing it!

Ann said...

That looks gooooooood!

Ann at Redacted Recipes

Simona said...

What a wonderful culinary epigram! I totally enjoyed it. I will try your recipe: I am really curious about poemgranate molasses: it seems to be a versatile ingredient. I am glad your photos are all visible again.

adrienne said...

I love this. Pomegranates are finally getting some of the limelight.. er..pomlight!? Can't wait to try your recipe!

katiez said...

You should be provoked more often - this looks delicious!

Lucy said...

By my calculation, 1 oz = 30 grams.

That's virtually gorgeous this is, and I do have a fondness (read addiction) for anything sharp/sweet/salty with a creamy goat's milk cheese.

Jyothsna said...

You do come up with creative combinations, Susan! I'd never have thought of olives and pomegranates! The relish does look finger-lickingly good!

Lisa said...

Your relish sounds delicious, and—I love Ak-Mak too!

Kelly-Jane said...

You should be inspired more, this looks and sounds so delicious =)

Susan said...

Thanks, Christina. It's sure good to be functioning again.
Ann - Thanks!
Simona - Thank you. Pomegranate molasses is nothing more than condensed juice and sugar, a syrup really. It never looses its zing, no matter how sweet you try to make it.
Hi, Adrienne. Welcome! Pomlight, indeed! Thanks for your visit.
Thanks, Katie. I do love gourmet indulgences, but the price tag on this was just a bit too highway robbery. For half the $, I have enough supplies for 3-4 Xs the quantity offered in the jar.
Lucy - As I mentioned to Katie, I got so much more for my money by doing it myself. It was ready in about ten minutes, too. There's really no excuse not to make it unless one is really kitchen challenged.

This truly is an ideal condiment for goat cheese. I imagine you may be grinding up some of your own when you have a moment to spare.
Thanks, Jyothsna. You must have access to some fine pomegranate products in the UAE.
Lisa, thanks! Ah, you recognize Ak-Mak! Why is it that it tastes so much better than the average whole wheat cracker?
Thank you, Kelly-Jane! I do enjoy being inspired to try new things even if they don't turn out successfully - not an issue w/ this zingy paste!

Sandeepa said...

Lovelys, isn't there a lot of pomegranate around the blogs these days. What is pom mollases, you make it or off the shelf ?

sra said...

Pomegranate molasses are new to me, only heard of them, never tasted them. I don't think I've had goat cheese more than once either. Not sure how I feel about it when I imagine the taste, but nice photos and pithy write-up as usual.

Patricia Scarpin said...

Susan, you had me at "olive" - I deeply love olives and would gladly have this delicious invention of yours!

Nanditha Prabhu said...

i was waiting to read the way you always came to the recipe. But this time I couldnt find the introductory story which i so much enjoy! I have not yet read your recipe! will come back and read!take care.:)

Susan said...

Sandeepa - I'm glad pomegranate is having its moment in the sun, too. It's quite a sensational taste. I bought mine in a bottle, but you can simmer it into a syrup w/ the juice and sugar.
Thanks, Sra - Goat cheese can be considered an acquired taste, although there are some very mild kinds which you might enjoy being introduced to. Some folks don't care for olives nor pomegranate, so this may not be for you, but I'm glad you enjoyed the photos and write-up.
Thanks, Patricia. I'm pretty crazy about olives, too! : )
Nanditha - I will be posting one of my regular longer essays later this week. No Frills Fridays are meant to be short posts with photos and recipes to enable me to post more often since I cannot produce a very long and labor-intensive post more than once a week. I, like many, am particularly pressed for time during the holiday season.

Laurie Constantino said...

Susan, this looks amazingly good, and since I always have olives and pomegranate molasses in the pantry, a nice fall-back thing to make when I'm unexpectedly entertaining guests. As for Ak-Mak, I think it's the sesame seeds that makes them, but whatever it is, they are great crackers.

Kalyn said...

It sounds quite delicious. I've never had pomegranate molasses, but it sounds intriguing. I keep reading about it in various places!

Rachel said...

Hopping from blog-to-blog led me here..neat recipes out here..never heard of pom..molasses..this was enlightening and something worth a try!

Susan from Food Blogga said...

Olives and pom molasses? What an inspiring combination of flavors, Susan.

swirlingnotions said...

I always get stuck on the olives/fig or olives/date combos, so this is a new twist for me. Thanks, Susan!

Dhanggit said...

olive and pomegrate..what a perfect marriage!! i love this relish..i will try this recipe looks great for the "apperitif"

Susan said...

Thanks, Laurie. I would expect a Greek kitchen to be well appointed with these kinds of toothsome treasures.
Kalyn - Pomegranate does seem to be making the rounds these days. The refrigerated juice(Pom) is easily available in U.S. markets, but it appears the fresh fruit is making its annual showing right now.
Hi, Rachel! Welcome! Blog hopping is fun, isn't it? You never know where you will land. Thanks for your kind comments. Hope you try this - it's VERY easy. Good to see you.
Thanks, Susan. This really is remarkably well flavored, but you have to taste it to believe it.
The salty and the sweet. It's a great two-fer, Swirling Notions. Glad you are intrigued. Thanks for visiting! Welcome!
Dear Dhanggit - Thank you. This is just the sort of little dish that is ideal during cocktails.

Shaun said...

Susan, lovie ~ Indeed this is a combination I have not come across before. You already know of my love for pomegranate molasses, but I dare say that the love for this dish may have to stop there as my tolerance for olives is terribly low. I will, however, consider preparing it for others over the Summer.

Susan said...

Shaun - I'll have to remember never to serve you olives nor mushrooms.: ) There are, though, all sorts of interesting culinary touches for pomegranate which I'm willing to try out on you.