Olive Tapenade

Zaytun Parvardeh

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Preparation info

  • Serves:

    6 to 8

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Around the Caspian, especially north of Rasht by the Sefid Rud River, you can see olive groves everywhere. This olive tapenade is served as a condiment in many regions of Iran, but it’s most common in the Caspian region and usually on every table, whether at home or in a restaurant. It can be eaten as a dip or as a salsa and works particularly well with some Caspian favorites such as baqala qataq and mirza

Ingredients

Method