Cracked Green Olive, Walnut and Pomegranate Relish

This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside
pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.

Featured in: Her Memory Fading, Paula Wolfert Fights Back With Food. 

https://cooking.nytimes.com/recipes/1018665-cracked-green-olive-walnut-and-pomegranate-relish