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.
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.
4 to 6 Servings (or more if used in canapés or as part of an appetizer spread)
- 1/2 cup (90 g) kalamata olives, pitted
- 1/2 cup (90 g) medjool dates, pitted
- 1/4 cup (60 ml) Banyuls vinegar
Step 1Put 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.
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