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+ servings

Zeitoon Parvardeh

Omid Roustaei, The Caspian Chef
Olive tapenade with pomegranate
5 from 14 votes
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Iranian, Persian
Servings 4


  • 2 cup green olives, pitted, divided
  • 2 tablespoons olive oil
  • 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


  • 2 tablespoons olive oil
  • 1/2 cup pomegranate arils
  • 1 sprig fresh mint or basil leaf


  • 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.


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, zeitoon
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