Olives marinated in pomegranate and sage recipe

1. 1

   Drain the Spanish olives from the brine and place them in a bowl.

2. 2

   Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice.

3. 3

   Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives along with the olive oil.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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