Green Olive, Walnut, and Pomegranate Tapenade

I have a feeling that I'm kind of late, since pomegranate has already had its share of fame, here, here and here.
Probably you've already lost your patience by now and you can't stand any longer the task of taking tons of red seeds out of the shell, leaving irreparable stains all over the kitchen walls and the nicely ironed shirts. But what can I do if pomegranate is highly inflated at this latitude, and I still haven't dedicated one single post to this wonderful fruit?
Better late than never. So said the friend who on New Year Day ate the whole bowl pictured above.


Green Olive Tapenade
with Walnuts & Pomegranate

green olives, pitted 140 gr. (1 cup)
walnut 70 gr. (2/3 cup)
pomegranate 1/2
garlic 1 clove
olive oil, salt, lemon juice, cilantro to taste

Toast walnuts in the oven. Chop them coarsely along with the olives and put them in a bowl with the pomegranate seeds, minced garlic, two tablespoons of olive oil, a pinch of salt, lemon juice and fresh minced cilantro.
Serve as appetizer on slices of toasted bread.