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Spicy Turkish Tapenade

  • Author: Lisa
  • Total Time: 15 mins
  • Yield: 8-10 1x


A flavorful puree of olives, walnuts garlic, lemon, herbs and spices. This quick, easy dip is delicious as an appetizer or topping for grilled or broiled fish or chicken.


Units Scale
  • 3/4 cup shelled walnuts or walnut halves (2 1/2 ounces)
  • 1 1/2 cups pitted Kalamata olives
  • 2 medium cloves garlic, roughly chopped (1 tablespoon)
  • 1/4 teaspoon Chili powder (Aleppo, if you have it)
  • 1/4 teaspoon ground Cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground sumac
  • 1/2 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


  1. 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.
  2. 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.
  3. Serve with crackers or toasted pita.
  • Prep Time: 15 mins
  • Category: Appetizer
  • Method: no cook
  • Cuisine: Turkish