This Turkish-inspired version of black olive tapenade is jazzed up with garlic, a variety of spices, parsley and walnuts. It takes just 15 minutes to throw together. It’s the kind of thing I’ll make for a special occasion or even just for a random Friday night when my husband and I have no plans. I love to mark the end of the work week with something special and celebratory that goes well with a cocktail or a glass of wine.
I adapted this Turkish tapenade recipe from a really fun cookbook that a friend gave me called “Bought, Borrowed & Stolen.” The author, Allegra McEvedy, is a world traveller, chef and collector of knives. In this book, she takes the reader on a journey of the countries she’s visited, sharing details and photos of the interesting knives and fun recipes she acquired along the way.
You’ll need something to dip. Store bought crackers or pita chips are perfect, or if you want to make your own pita chips, it’s not hard. Just cut some pita bread or mini pita (what I used here) into triangles, put them onto a sheet pan, brush them with olive oil and toast them under the broiler for a couple of minutes until they start to brown. Flip them over with a spatula and leave them under the broiler for another minute or so, watching carefully so they don’t burn.
By the way, in addition to being great for dipping, this tapenade also makes a delicious topping for simple grilled or broiled fish.
- ¾ cup shelled walnuts or walnut halves (2½ ounces)
- 1½ cups pitted Kalamata olives
- 2 medium cloves garlic, roughly chopped (1 tablespoon)
- ¼ teaspoon Chili powder (Aleppo, if you have it)
- ¼ teaspoon ground Cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon oregano
- ¼ teaspoon ground sumac
- ½ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (1 lemon)
- 1 bunch flat leaf parsley, stems removed, leaves finely chopped (2/3 cup)
- Salt and fresh ground black pepper, to taste
- Roughly chop the walnuts by giving them a few pulses in the food processor. I like to leave them in fairly large chunks. Pour into a bowl and set aside.
- Add olives, garlic and spices (chili, cumin, coriander, oregano and sumac) to the bowl of the food processor and process for a few seconds until the olives and garlic are finely chopped. Add oil and lemon juice and process for a few seconds more to combine. Transfer the mixture to a bowl. Stir in walnuts and parsley. Season to taste with salt and fresh ground black pepper.
- Serve with crackers or toasted pita.
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