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persian olive

persian olive

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Published by Neil

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Published by: Neil on Nov 13, 2008
Copyright:Attribution Non-commercial


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Persian Olive, Walnut, and Pomegranate Tapenade
posted by Annie B. Bond Feb 14, 2008 4:07 pm
Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

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.


1 cup unseasoned green lives, such as Picholines, pitted
2/3 cup toasted walnuts, finely chopped
\u00bd cup whole pomegranate seeds
\u00bc cup chopped cilantro
1 clove minced garlic
2 tablespoons extra virgin olive oil
Lemon juice
2 pita rounds, cut into triangles

1. Finely mince the olives.

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