Olive and Pomegranate Tapenade with Persimmon Chips
Kalamata Olive and Pomegranate Tapenade
Tapenade is a salty condiment traditionally constructed with olives, capers, and anchovies. It dates back to the Roman Empire, but both the ingredient list and uses of tapenade have expanded, making it a more prevalent and recognized culinary ingredient in kitchens around the world.
Tapenade is often served as an appetizer over crusty bread, crackers, or raw vegetables. It can also be used as a condiment in cooking fish, as a stuffing for varying types of poultry, as is quite popular in Southern France.
In this simple application, we gave the traditional olive tapenade an upgrade by blending in almonds, pomegranate molasses, and an array of fragrant spices! We love it over toasted baguette with a bit of creamy feta.
Sweet and Spiced Olive and Pomegranate Tapenade with Feta and Persimmon
Prep Time: 10‘
Cooking Time: 0’
Additional Time: 0’
- 1 cup pitted Kalamata or black olives
- 1 tablespoon pomegranate molasses
- 1/2 cup almonds, toasted
- pinch of ground cinnamon
- pinch of ground cloves
- pinch of freshly ground black pepper
- 1 tablespoon capers
- 1 anchovy
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 4 ounces feta cheese, optional
- Persimmon chips
- Pulse all the ingredients, except feta and persimmon chips, in a small food processor.
- Season with black pepper to taste then transfer to a jar or serving dish.
- Drizzle more olive oil on top if needed.
- Serve right away with persimmon chips and crumbled feta or keep in the fridge up to 3 days before serving.