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Combine olives, walnuts, and garlic in a food processor; pulse until mixture is coarsely chopped, 6 to 7 pulses.
Transfer mixture to a medium bowl, and stir in olive oil, mint, pomegranate molasses, salt, and golpar (if using).
Refrigerate in an airtight container at least 8 hours or up to 24 hours.
Gently stir pomegranate arils into olive mixture before serving.
Serve with flatbread and sturdy, ridged potato chips.