Place the olives, garlic, and pomegranate seeds into a bowl and mix well. 

In another bowl, add the pomegranate concentrate, ⅓ cup of mint, and olive oil and mix until combined into  a dressing. Pour  the dressing over the olive mixture and stir well, until evenly coated. Add salt and pepper and mix well. Place the salad into an airtight container and refrigerate until serving.

Transfer the salad into a serving bowl and sprinkle the walnuts and remaining tablespoon of fresh mint and serve.