Pistachio Nut and Olive Tapenade

A variation on the original.

1/4 cup chopped pistachio nuts
1/2 cup chopped olives
1/2 cup roasted red peppers
1/2 medium Granny Smith apple, cored and finely diced
2 tablespoons finely chopped parsley
1/4 cup finely chopped onion
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons roasted garlic, optional
freshly ground pepper, to taste

YIELD: 4 servings

COURSE: Appetizers Tapas Meze



  1. In a small bowl, combine all ingredients. (Ingredients may be chopped in a food processor.) Refrigerate any leftovers.