Olive Walnut Pomegranate Dip for 4

Instructions:

1. Place the chopped walnuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until they smell nutty and turn a golden-brown hue, then remove from heat immediately.
2. Place the pitted green olives in a fine-mesh strainer and rinse under cold water for 30 seconds, then pat dry with a paper towel.
3. Finely mince the garlic and chop the parsley.
4. In a small bowl, whisk together the pomegranate molasses, 2 tbsp olive oil, lemon juice, Aleppo pepper, salt, and black pepper until emulsified.
5. In a medium bowl, toss together the rinsed olives, toasted walnuts, minced garlic, and chopped parsley.
6. Pour the dressing over the olive mixture and toss until evenly coated.
7. Garnish the dip with pomegranate seeds, a drizzle of olive oil, and fresh mint leaves.