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+ servings

Olive and Nut Salad

The Armenian Kitchen's adapted version of Aline Kamakian's Olive and Nut Salad.
Prepping & Dressing 20 mins
Total Time 20 mins
Course Salad, Side Dish
Servings 4 servings


  • cups green olives- pitted (I used a combination of pitted Kalamata olives and pimento-stuffed green olives.)
  • 2 Roma tomatoes (cut into small dice)
  • 1 white onion (medium, finely chopped)
  • 1 tbsp red pepper paste (mild)
  • 2 tbsp olive oil
  • ½ tbsp pomegranate molasses
  • lemon (half, juiced)
  • ½ cup walnut- pieces ( I used chopped pecans. )
  • 2 tbsp parsley (washed and finely chopped)


  • Cut pitted olives in half.
  • Blend together the red pepper paste and olive oil, stirring very well. Add the pomegranate molasses and lemon juice and mix to create a sauce.
  • In a bowl, mix together the olives, tomatoes, and onions. Pour the sauce over them, tossing to coat.
  • Just before serving, stir in the chopped nuts and parsley.


Aline suggests serving this in small portions as it is quite filling and is best when served as a side dish or as part of a mezza assortment. 
Tried this recipe?Let us know how it was!