Date & Olive Tapenade

Ok my little bun buns, here it is. The tapenade you’ve all been waiting for! The salty sweet spread I have been bragging about for days. My favorite thing from the Natural Delights Medjool Dates Summit. The recipe I have been craving twenty four seven. DATE OLIVE TAPENADE! Vegan, gluten-free, no added salt, and no added sugar! 100% om nom nom worthy. Spread it on top of a crostini with a slather of goat cheese, and you will be in heaven! You must make this for your next party. Best appetizer. The end. Enjoy!


Date & Olive Tapenade
Recipe By: Bob Nidiffer

1 cup chopped Medjool dates
1/3 cup water
1/3 cup pitted Kalamata olives, chopped
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp drained capers, chopped
1 tsp fresh thyme, chopped
Optional: 1/2 cup chopped walnuts – I actually loved it without them!

Goat Cheese
1 log soft goat cheese

1 whole grain or French baguette
Olive oil cooking spray

Combine chopped dates and 1/3 cup water in a saucepan. Cook over medium-high heat until liquid evaporates and dates are soft, about 5 minutes. Transfer dates to a food processor. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme and process into a spread.
Optional: Fol chopped walnuts into the date & olive spread.
Crostini: Preheat oven to 350. Slice baguette into thin slices and place on a cooking sheet. Generously spray the bread with a coat of olive oil cooking spray. Bake for 12-15 minutes or until golden and crispy.
Note: Can be made up to 3 days ahead. Cover and refrigerate, but bring to room temperature along with cheese before serving.

The Rabbit Food Pyramid Breakdown
Produce: dates (fruit)
Whole Grain: baguette (50g serving)
Protein: goat cheese (1/4 cup serving)
Plant Based Fat: olives & olive oil (2 Tbsp serving of tapenade)

11 Comments on Date & Olive Tapenade

    • Catherine
      October 9, 2013 at 4:15 pm (2 years ago)

      Me tooooooo! Love Sweet & Salty!

  1. Crista
    October 5, 2013 at 3:46 pm (2 years ago)

    that’s an interesting combination that i would have never thought to combine….. i like it!

    • Catherine
      October 9, 2013 at 4:14 pm (2 years ago)

      Same here! I never would’ve put Medjool dates with olives, but boy is it good!

    • Catherine
      October 9, 2013 at 4:13 pm (2 years ago)

      Too cute!

  2. Betty
    October 7, 2013 at 10:21 am (2 years ago)

    You weren’t kidding when you said, “Best appetizer. The end.” I made this yesterday for a gathering of about 10 friends and nobody could stay out of it. Even the pickiest of eaters! This will be a staple at my get-togethers from now on. I could eat it every day!

    Thanks so much for sharing. :)

    • Catherine
      October 9, 2013 at 4:12 pm (2 years ago)

      I’m so glad you and your friends loved it! I am OBSESSED!!!

  3. Stephanie
    October 7, 2013 at 6:39 pm (2 years ago)

    This looks super yummmm! I’ve always loved dates- I must try this. Oh and this is probably a dumb question, but what’s the difference between French baguette from like lets say, Italian bread? PS… You are super pretty and have gorgeous hair!

  4. Betty
    December 31, 2013 at 8:16 am (2 years ago)

    Making again for my NYE party tonight! 😀 Can’t wait to chow down. Haha.

  5. moomoo
    March 1, 2014 at 7:37 am (2 years ago)

    Do you think this would taste as delicious with raw soaked and blended dates (vs cooking them in the sauce pan)?


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