Zeitoon Parvardeh tapenade is a flavor-packed gem, bringing together sweet, sour, salty, rich, and umami notes in every bite.
This marinated olive spread comes from the lush Caspian Sea region of Iran, where it’s served at family tables and restaurants alike. It’s bold, tangy, and deeply aromatic.
Traditionally, Zeitoon Parvardeh tapenade is prepared with a wild local herb called Chochagh. Since this herb is nearly impossible to find outside the region, I’ve reimagined the recipe by skipping it and boosting the fresh herbs to keep all the vibrant flavors intact.
Olives are tossed with coarsely ground walnuts, fresh herbs, pomegranate molasses, and a hint of Golpar (Persian hogweed), then finished with a sprinkle of vibrant pomegranate arils and herbs.
Zeitoon Parvardeh
Ingredients
- 2 cup green olives, pitted, divided
- 4 tablespoons olive oil, more for drizzling over the spread
- 1 cup walnuts
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- 6 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon Golpar (Persian hogweed), powder
- 4-6 tablespoons pomegranate molasses
- 1 lime, juiced
topping
- 2 tablespoons olive oil
- 1/2 cup pomegranate arils
- 1 sprig fresh mint or basil leaf
Instructions
- Combine 1/2 cup of olives and the remaining ingredients in a food processor and process until you have a coarsely textured mixture.
- Remove the mixture and place in a mixing bowl, and fold in the remaining 1 1/2 cup of olives.
- Place the olive mixture in a serving bowl, drizzle with olive oil and decoratively garnish with the pomegranate arils and fresh herbs.
- Serve with your favorite bread or crackers.
Notes
Golpar is a unique spice that can only be found at Persian markets or through various online sources. You can omit the spice and simply increase the amount of fresh herbs, but it’s the golpar that truly sets this tapenade apart from others.
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