Olive, Walnut and Pomegranate TapenadeMay 13, 2015
Native to Iran, the pomegranate has been cultivated since antiquity and it appears in many myths and legends around the ancient world.
1 pound firm green olives, pitted and chopped
seeds of one pomegranate
6 garlic cloves, minced
1 cup ground walnuts
½ cup pomegranate molasses
3 tablespoons olive oil
handful of fresh mint, chopped
salt and pepper
In a medium-sized bowl combine the chopped olives, pomegranate seeds, garlic and ground walnuts. Pour in the pomegranate molasses and the olive oil. Add fresh mint and mix thoroughly. Add salt and pepper to taste. Serve cold or at room temperature with flat bread.