Caspian Olive Tapenade

Name: Caspian Olive Tapenade (Zeytoun parvardeh)
Prep time: 30 min
Total time: 30 min
Cuisine: Iranian
Ingredients: 1 tablespoon chopped fresh oregano or ⅛ teaspoon dried oregano; 1 tablespoon chopped fresh oregano or ⅛ teaspoon dried oregano; 1 cup (85 g) chopped fresh cilantro or parsley; 1 cup (85 g) chopped fresh cilantro or parsley; 1 cup (85 g) chopped fresh mint or 1 tablespoon dried mint; 1 cup (85 g) chopped fresh mint or 1 tablespoon dried mint; 5 cloves garlic, peeled; 1 cup (120 g) walnuts or pistachios, toasted; 1 cup (120 g) walnuts or pistachios, toasted; ½ cup (120 g) pitted green olives; 3 sprigs cilantro; 1 tablespoon walnuts, toasted and chopped; ¼ cup (35 g) pomegranate arils; ½ cup (130 g) fresh pomegranate juice; 1 pound (450 g) green pitted olives; 1 teaspoon grape molasses or honey; ½ cup (120 ml) olive oil; 1 teaspoon ground cumin (optional); 1 teaspoon grape molasses or honey; ¼ teaspoon freshly ground pepper; ½ jalapeño pepper, seeded and diced (optional); 1 tablespoon ground golpar*; 1 teaspoon sea salt

Zeytoun parvardeh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Walnut and Olive Mixture

1 cup (120 g) walnuts or pistachios, toasted
5 cloves

Asia
Iran
Starter
Gluten-free
Vegan

Method

In a food processor, place all the ingredients for the walnut and olive mixture and pulse until you have a grainy paste. Adjust seasoning to taste. Cover and refrigerate for 15 minutes and up to 3 days.
Just before serving, garnish with walnuts, fresh pomegranate arils, whole olives, and cilantro. Serve as a dip with toasted bread cut into 4-in/10cm pieces, or