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Persian Olive, Walnut, and Pomegranate Tapenade

Persian Olive, Walnut, and Pomegranate Tapenade

The recipe for this Persian tapenade strays from the typical Provencal dish in that it adds sweet, bright pomegranate seeds and earthy walnuts to the mix. This perfectly exotic tapenade is a rhapsody of color, flavor and texture.

Middle Eastern dishes often use whole pomegranate seeds in their dishes for wonderful color, flavor and texture. In this recipe, the seeds burst their sweet-tart flavor into the creamy tapenade. For a real treat, serve it Persian-style with a plate of fresh herbs (mint, parsley, dill and scallions), a chunk of feta cheese, cucumber slices, and pita or traditional Middle Eastern flat bread.

INGREDIENTS
1 cup unseasoned green lives, such as Picholines, pitted
2/3 cup toasted walnuts, finely chopped
cup whole pomegranate seeds
cup chopped cilantro
1 clove minced garlic
2 tablespoons extra virgin olive oil
Lemon juice
Salt
2 pita rounds, cut into triangles

1. Finely mince the olives.

2. In a bowl, combine the olives, walnuts, pomegranate seeds, cilantro, garlic and olive oil; stir to mix. Add a few drops of lemon juice and salt if necessary. The mixture may not need salt if the olives are salty.

3. Preheat the oven to 375 degrees F. Toast the pita triangles on a baking sheet until lightly colored and crisp, about 8 to 10 minutes; let cool. Serve tapenade with the pita toasts.

Makes 1 1/2 cups.

Read more: Food, All recipes, Appetizers & Snacks, Side Dishes

Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Tassajara Cookbook

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14 comments

+ add your own
1:42AM PST on Mar 10, 2012

Thank you

7:30AM PST on Mar 6, 2012

Thanks

4:49AM PST on Jan 3, 2012

Thanks for the article.

6:21AM PDT on Sep 10, 2011

Thanks for sharing.

9:01PM PDT on Aug 1, 2011

Thanks for sharing.

3:53AM PDT on Sep 25, 2010

thanks

12:47PM PDT on Sep 24, 2010

Sounds fantastic. I love olives and pomegranates.

4:47AM PDT on Sep 24, 2010

thanks

7:59AM PDT on Jul 25, 2010

sounds good

9:45AM PST on Feb 22, 2010

Mmmmm, yummy...

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