Sunday, May 17, 2009

Tassajara Persian Olive, Walnut, and Pomegranate Tapenade

In this recipe, the seeds burst their sweet-tart flavour into the creamy tapenade. Serve with feta, cucumber slices and sangak (Persian flatbread).

1 cup unseasoned green olives
2/3 cup toasted walnuts, finely chopped
1/2 cup whole pomegranate seeds
1/3 cup chopped cilantro
1 clove minced garlic
2 tbsp extra virgin olive oil
lemon juice
2 pita rounds, cut into triangles

Finely mince the olives. 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.

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

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