Turkish Olive Spread

Directions

1. Drain the olives and pat them dry; wet olives loosen the spread.
2. Put the olives, walnuts and garlic in a food processor.
3. Pulse in short bursts — keep some texture rather than a smooth purée.
4. Add the olive oil and lemon juice and pulse a few seconds more.
5. Stir in the oregano, chilli flakes and, if using, the pomegranate molasses.
6. Add no salt; the brine of the olives carries enough.
7. Transfer to a jar and pour a finger of olive oil on top — it keeps a week in the fridge.