This is an amazing Persian appetizer that can be served as a side dish to a main course or as a dip with pita bread. The origin of this recipe is from North of Iran where there are plenty of olive gardens. Can be stored in the fridge up to a week.


Recipe Summary

20 mins
3 hrs
3 hrs 20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl.

  • Chill for at least 3 hours before serving.

Cook's Notes:

Use dried herbs instead of fresh if preferred.

The mixture may not need salt if the olives are salty. You can modify the taste as you desire by adding more lemon juice or pomegranate seeds.

Nutrition Facts

195 calories; protein 2.8g 6% DV; carbohydrates 3.3g 1% DV; fat 20.2g 31% DV; cholesterolmg; sodium 1040.8mg 42% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I added 2/3 cups of ground walnuts instead of 1/3 walnut 1/3 almonds. I also used sour pomegranate paste and skipped the lemon juice; and I thought 1/3 cup olive oil might be too much so I used like half of it. It was wonderful anyway and I'm definitely making this tapenade again soon. Read More