From “The Tassajara Cookbook” by Karla Oliveira (Gibbs Smith). Makes 1 1/2 cups.
Ingredients
1 cup unseasoned green olives, such as Picholines, pitted
2/3 cup toasted walnuts, finely chopped
1/2 cup whole pomegranate seeds
1/4 cup chopped cilantro
1 clove minced garlic
2 tablespoons extra virgin olive oil
Lemon juice
Salt
2 pita rounds, cut into triangles
Directions
Finely mince the olives. In a bowl, combine the olives, walnuts, pomegranate seeds, cilantro, garlic, and olive oil; stir to mix. Add a few drops of lemon juice and salt if necessary. The mixture may not need salt if the olives are salty.
Preheat the oven to 375 degrees. Toast the pita triangles on a baking sheet until lightly colored and crisp, about 8 to 10 minutes. Allow to cool. Serve tapenade with the pita toasts.
