Description
A flavorful puree of kalamata olives, walnuts garlic, lemon, herbs and vibrant Turkish spices. This flavorful tapenade comes together easily in just 15 minutes. Serve it as an appetizer, with crackers, pita chips or crostini.
Ingredients
Units
Scale
- 3/4 cup shelled walnuts or walnut halves (2 ounces)
- 1 1/2 cups pitted Kalamata olives
- 2 medium cloves garlic, roughly chopped (1 tablespoon)
- 1/4 teaspoon Chile powder (see notes)
- 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 bunch flat leaf parsley, stems removed, leaves finely chopped, about 2/3 cup
- Salt and fresh ground black pepper, to taste
Want To Save this Recipe?
Instructions
- Roughly chop the walnuts by giving them a few pulses in the food processor. 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.
Notes
- For Chile Powder: Use a pure powdered chile such as Aleppo or Maras, which are fruity in flavor and mild in heat.
- Prep Time: 15 mins
- Cook Time: no cook
- Category: Appetizer
- Method: no cook
- Cuisine: Turkish