Date-Olive Tapenade
Date-Olive Tapenade
About this Recipe
This variant takes black olives’ fruitiness and runs with it, making a paste that’s salty, sour, sweet, and addictive. Banyuls vinegar — made from a famous sweet French wine — is concentrated and beautifully balanced; if you can’t find it substitute balsamic. Try this as a dip, as part of a cheese board, or as a spread in a wide variety of sandwiches.
The Benefits
Combining dates and olives gives you a powerful source for fiber and minerals (dates) plus healthy fats (olives). Both are wonderfully high in antioxidants. Dates may promote brain health, and olives are associated with supporting heart and bone health.
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.
View profile
More by Peter Barrett
Beet Salad
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
Belizean Pickled Onions
This tangy, crunchy, and fiery red onion condiment from Belize brightens up sandwiches or salads
Braised Artichokes
Try this antioxidant-rich recipe of braised artichokes in white wine sauce and dressed in olive oil
