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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

Ingredients

  • 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

Instructions

  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.