the flavours of Lebanon
A true celebration of Lebanon. All the ingredients in this pomegranate tapenade are grown in Lebanon. The black souri olives from Beino, north Lebanon, are finely chopped and mixed with capers which grow wild in Lebanon. The caper plant flowers in July in Lebanon, and after flowering the buds are collected, preserved in brine to be used as a condiment in the tapenade. The intensity of the flavour comes from the marriage of Zejd’s pomegranate molasses with the olives and capers. Thyme, rosemary and dried mint, herbs which play an important role in Lebanese cuisine, provide the seasoning. A touch of garlic, red wine vinegar, and of course Zejd’s extra virgin olive oil, add to the rich flavours in this tiny pot.
suitable for a vegan diet
Whereas most tapenades are made with anchovies to give flavour and saltiness, Zejd’s recipe adds pomegranate molasses to the finely chopped souri black olives. The result is not just full of zing, and will add so much flavour to your vegan dishes.
use
Thanks to its stellar ingredients, a tablespoon or two of Zejd’s pomegranate tapenade can transform a tin of butter beans and a tin of tomatoes. Why not try our recipe for roasted aubergine and pomegranate tapenade? Comfort food with a kick. Don’t just save it for the canapés!
Lara Issa –
This is so delicious and definitely the best tapenade we have had, EVER!
Incredibly addictive so don’t part with just one jar .
miranda –
Thank you so so much Lara! Really glad you love the taste!