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–+ servings

Zeitoon Parvardeh

Omid Roustaei, The Caspian Chef
Olive tapenade with pomegranate
4.95 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Iranian, Persian
Servings 4

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.
Keyword olive, pomegranate, tapenade, walnut, zeitoon
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