Roast the walnuts in a pan over medium heat until fragrant; do not allow them to burn; otherwise, they will taste bitter.
Leave to cool and chop finely in a blender.
Peel and finely chop the garlic.
Wash the herbs, dry well, and chop finely.
Mix the olive oil with the pomegranate molasses, verjus, salt, pepper, ground golpar, garlic, herbs, and walnuts.
Drain the olives, add to the marinade mix well, and refrigerate for at least 4 hours.
Garnish with fresh pomegranate seeds just before serving.
Marinated olives keep for up to 2 weeks in the fridge. The longer, the more intense the taste.