1 cup sour pomegranate juice
2 teaspoons fresh garlic puree
20 seedless green olives, sliced in half
1 teaspoon marjoram
Put the walnuts in a food processor and process on high until the walnuts form a thick oily paste that almost has the consistency of peanut butter. Add the pomegranate juice and garlic puree and mix well. Stir in the olives and marjoram and serve.
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