Zeitoon Parvardeh – Olive Tapenade with pomegranate

Zeitoon parvardeh is full of umami flavors, a mixture of olives, creamy ground walnuts, and fresh herbs topped with pomegranate and a unique Persian spice called golpar, a hogweed seed.  This is a Caspian Sea specialty that also uses locally grown herbs that are unique to the area and otherwise not available elsewhere. Hence for the recipe, I have simply eliminated it and increased the quantity of the other herbs!

Persian Olive Tapenade

Omid Roustaei, The Caspian Chef
Zeitoon Parvardeh is an earthy and flavorful tapenade spread with green olives, golpar and pomegranate. 
5 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Persian
Servings 6


  • 1 cup green olives, pitted
  • 1 cup walnuts
  • 4 tablespoons olive oil
  • 1 cup (packed) basil, fresh
  • 1/2 cup (packed) mint, fresh
  • 1/2 cup (packed) cilantro, fresh
  • 8 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon golpar (Persian hogweed seed), powder
  • 1/2 cup pomegranate juice, fresh or bottled
  • 1 tablespoon lime juice, fresh


  • 1/2 cup green olive, pitted
  • 1/2 cup pomegranate arils
  • 1 sprig fresh mint or basil leaf


  • Combine all the ingredients in a food processor and process until you have a creamy textured spread.  Depending on the size of your food processor, you might have to do this in several rounds. 
  • Place the mixture in a bowl and garnish with the topping and serve with Persian flatbread or your favorite bread or crackers. 


Golpar is a very unique spice that can only obtained at Persian markets or various online sources.  You can skip the spice and increase the fresh herbs, although it is the golpar that makes it so unique and differentiates it from other tapenades.  
Keyword olive, pomegranate, tapenade, walnut
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