* Exported from MasterCook *
Persian Green Olive Tapenade
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup unseasoned green olives -- such as Picholines, pitted
2/3 cup toasted walnuts -- finely chopped
1/2 cup whole pomegranate seeds
1/4 cup chopped cilantro
1 clove minced garlic
2 tablespoons extra virgin olive oil
Lemon juice
Salt
To serve: -- 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 (6 one-quarter cup servings)
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.
Source:
"Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith
Publisher, 2007)."
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 41 Calories; 5g Fat (97.9% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
