Since the use of walnut in the formulation of industrial processed Olive cause some quality issues with the product, the aim of this study was to evaluate the effect of replacing peanut on qualitative characteristics of the product. For this purpose, peanut ratios (10%, 20%, and 30%) instead of walnuts were used and its impact on the physicochemical properties of samples (smell, taste, consistency, oiling off and peroxide value) during three months was assessed. In the next step, the effect of different percentages of pomegranate paste on sensory evaluation of the product was done. The measurements were done in triplicate. Data were analysed using SPSS statistical software. The results showed that sample containing 30% of walnuts was the best in term of sensory properties. with increasing peroxide value and leaving oil during the time, sensory properties of the product contains 30% of walnuts changed and it was significantly different from the product contains 30% of peanuts.
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