Olive Pistachio Tapenade

This is nice added as a topping to crackers and cheese, on pizza and flatbread, or added to soups, pasta or sandwiches. It has an intense flavor so use lightly.
Author Susan Evans, Certified Clinical Herbalist


  • ¾ cup rinsed pitted olives, I like Kalamata but use what you like
  • 1 cup packed baby arugula
  • 3/4 cup roasted shelled pistachios
  • 3 tbs good olive oil
  • ½ tsp cracked black pepper


  1. Combine and process into a paste in a food processor.
  2. I add this to crackers or crostini, top with a slice of manchego or Irish cheddar and drizzle with pomegranate molasses. You can buy pomegranate molasses or make your own by putting a cup of pomegranate juice in a saucepan and simmering until it is reduced to 1/3 cup.