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Shared by Rottem Lieberson

Olive Salad With Pomegranate

Yield: 4 to 6 servingsTime: 15 min

Shared by Rottem Lieberson

Olive salad with pomegranate in white bowl with gold serving spoon, atop white patterned tablecloth.
Photographer: Penny de los Santos. Food Stylist: Judy Haubert. Prop Stylist: Mariana Velasquez.

Olive Salad With Pomegranate

Yield: 4 to 6 servingsTime: 15 min

Family Journey

Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv

This recipe is cookbook author Rottem Lieberson's own interpretation, but the taste, true to her roots, is Persian, she explains.

Read more about Rottem's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for red cabbage, date, and beet salad, ashe anar (pomegranate soup with meatballs), and toot (Persian marzipan).


  • 2 cups pitted green olives
  • 2 garlic cloves, finely chopped
  • 1 cup pomegranate seeds
  • ⅓ cup pomegranate concentrate
  • ⅓ cup plus 1 tablespoon fresh mint, roughly chopped, divided
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon roasted walnuts, roughly crushed for garnish
QuickEasySaladsRosh HashanahKosher for PassoverGluten FreeVegetarianVeganPareveMiddle East


  • Step 1

    Place the olives, garlic, and pomegranate seeds into a bowl and mix well. 

  • Step 2

    In another bowl, add the pomegranate concentrate, ⅓ cup of mint, and olive oil and mix until combined into  a dressing. Pour  the dressing over the olive mixture and stir well, until evenly coated. Add salt and pepper and mix well. Place the salad into an airtight container and refrigerate until serving.

  • Step 3

    Transfer the salad into a serving bowl and sprinkle the walnuts and remaining tablespoon of fresh mint and serve.