Gorgeous and original. We were offered this and several other lovely recipes by Olives from Spain and couldn't resist! Most of them are vegan and those that aren't could easily be veganised with dairy alternatives.
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
2 sprigs of fresh sage - these can be snipped with scissors if you wish
1 teaspoon of harissa paste
A quarter of a pomegranate
1. Drain the Spanish olives from the brine and place them in a bowl. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice.
Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.