Apricot Olive Bulghur

California Olive Committee
  • Yield: 4 servings


1tablespoon olive oil
1teaspoon garlic, minced
1/2cup dried apricots, slivered
2tablespoons apple juice
3cups cooked bulgur
1cup California Black Ripe Olives, halved
1/2cup lightly salted cashews, ground
1/4cup parsley, chopped
1tablespoon cinder vinegar
1/4teaspoon cinnamon, ground
Kosher salt and cayenne pepper to taste


  1. Heat olive oil in a large sauté pan over medium heat. Add garlic and cook for 1 minute just until golden. Add apricots and apple juice and remove from heat. Cover and steep for 10 minutes until apricots are plump. In a large mixing bowl combine bulgur with apricots, olives, cashews and parsley. Mix in vinegar and cinnamon and season to taste with salt and cayenne. Serve warm or room temperature.

Recipe courtesy of the California Olive Committee