Olive Tapenade with Honey Dates

Olive Tapenade with Honey Dates

YIELD: Makes 2 cups


1 cup - kalamata black olives, pitted

1/2 cup - walnuts

1/4 cup - dried figs or dates

1/4 cup - olive oil

1 T - balsamic vinegar

1 T - honey

zest of 1 orange

1 T - capers, drained

1 tsp. - thyme leaves


Add all the ingredients through the honey to the food processor and pulse to minced texture, do not puree’.

Remove to a bowl and stir in the orange zest, capers and thyme.

Serve with warm pita or french bread.


Double this recipe and store in a glass jar up to 2 weeks.