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Traditional Recipes Redone…Healthier

Pistachio Tapenade

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Healthful recipes from The Oaks at Ojai by Christine Denney


Pistachio orchards love the Mediterranean climate of California, especially the Central Valley.

Paired with the great oranges and lemons, along with the rich flavor of caramelized onions, this “tapenade: makes a great replacement for fatty dips or as a topping for grilled fish or chicken.  We love it at The Oaks with fresh, local Santa Barbara halibut–the mint and the fish create a pleasantly startling taste sensation!


  • 1 cup pistachios, left whole and toasted
  • 1 Tablespoon olive oil
  • 1 cup onions, cut into small strips and lightly caramelized in the olive oil
  • ½ cup minced celery, added to the onions toward the end of cooking


  • Combine nuts with onion mixture and set aside.
  • In a small bowl, combine:
    • 1 TBS orange juice concentrate
    • 1 TB orange zest
    • 1 TB fresh lemon juice
    • 1 TB minced fresh mint
    • 2 tsp. Garlic
    • 2 tsp. Olive oil
  • Stir this mixture into the nuts and onions.  This can be refrigerated, but the flavor is best if served at room temperature.  If you want to use it a dip, with shrimp or vegetables, chop the nuts before adding.  I like to leave them whole—they look like little jewels!

Yields approximately  fifteen one- tablespoon servings, 50 calories each.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

One thought on “Pistachio Tapenade

  1. Pingback: Christine Denney of The Oaks at Ojai | Recipe Redo Blog

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