Olive Spread (Zeytoon Parvardeh)

For this recipe you need:
• Parsley 10 gr
• Cilantro 5 gr
• Mint 5 gr
• Garlic 1 clove
• Walnut 50 gr
• Pitted Olives* 100 gr
• Pomegranate fresh arils 100 gr
• Pomegranate molasses 1 tbs
• Salt to taste

* If the olives you are using are too salty, soak them in water a couple times (each time 15 minutes) to reduce the saltiness.

Instructions:
1. Grind or finely chop the parsley, cilantro, mint and garlic. Use mortar and pestle, a food processor or a sharp knife.
2. Grind the walnuts. If you don't have mortar and pestle or a grinder, wrap the walnuts in 2-3 layers of aluminum foil to make an envelope. Then smash it several times with a heavy object.
3. Crush the pomegranate arils in the mortar and pestle or a food processor.
4. Add all the above, pitted olives and pomegranate molasses in a bowl and mix well.
5. If the olives are not salty enough, you can balance the taste by adding some salt.
6. It can be served right away or left in the fridge over night to bring out all the flavors. It will last for about a week in the fridge.
7. Spread it on Ciabatta or baguette, enjoy!