Zeitoon Parvardeh – Olive Tapenade with Pomegranate (Edit recipe)

Zeitoon parvardeh is naturally packed with a ton of flavors, bringing together sweet, sour, salt, fat, and umami all into one dish! This tapenade, a traditional marinated olive spread finds its roots in the Caspian Sea region of Iran where you will frequently see it served at homes and restaurants. Given its origin, you will not be surprised to learn that a locally foraged herb called Chochagh is used to prepare this tapenade. Since Chochagh is hard to come by, for the recipe, I have simply eliminated it and increased the quantity of the other herbs.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	404
Fat:	34 g
Carbohydrates:	24 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	546 mg
Fiber:	5 g
Sugars:	15 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

2 cups Green Olives, pitted, divided
2 Tbsp Extra Virgin Olive Oil
1 cup Organic Walnuts
1/2 cup Mint Leaves
1/2 cup fresh Basil
6 cloves Garlic
1 tsp Salt
1/2 tsp ground (Persian Hogweed) Golpar
4-6 Tbsp Pomegranate Molasses (Cortas brand)

Topping

2 Tbsp Extra Virgin Olive Oil
1/2 cup Pomegranate, arils
1 sprig Mint Leaves, or basil leaf

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine 1/2 cup of olives and the remaining ingredients in a food processor and process until you have a coarsely textured mixture.
Remove the mixture and place in a mixing bowl, and fold in the remaining 1 1/2 cup of olives.
Place the olive mixture in a serving bowl, drizzle with olive oil and decoratively garnish with the pomegranate arils and fresh herbs.
Serve with your favorite bread or crackers.

Notes

Golpar is a very unique spice that can only obtained at Persian markets or various online sources. You can skip the spice and increase the fresh herbs, although it is the golpar that makes it so unique and differentiates it from other tapenades.