Date-Olive Tapenade
Date-Olive Tapenade
Description
This variant takes black olives’ fruitiness and runs with it, making a paste that’s salty, sour, sweet, and addictive. Try this as a dip, as part of a cheese board, or as a spread in a wide variety of sandwiches. Combining dates and olives gives you a powerful source for fiber and minerals (dates) plus healthy fats (olives). Both are wonderfully high in antioxidants.
NOTE
If you can't find Banyuls vinegar, sub it with balsamic.
Ingredients
4 to 6 (or more if used in canapés or as part of an appetizer spread) SERVES
- 1/2 cup (90 g) kalamata olives, pitted
- 1/2 cup (90 g) medjool dates, pitted
- 1/4 cup (60 ml) Banyuls vinegar
Directions
-
Step 1
Put the olives and dates in a food processor. Begin blending, pouring in a bit of vinegar to help them spin and combine. Keep adding vinegar, scraping down the bowl a couple of times, until the tapenade is thick and creamy. Taste and add more of one or another ingredient if needed to balance the sweet/salt/acid and blend again. Boom, you’re done. Serve immediately, or it will last up to 2 weeks covered in the fridge.
About the author
Peter Barrett
I like to help people connect with their food in a deeper, more joyous, and more delicious way.
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