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!

Olive-Date-Tapenade-1
Olive-Date-Tapenade-5
Olive-Date-Tapenade-3
Olive-Date-Tapenade-4

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

Crostini
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.

Olive-Date-Tapenade-2
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

11 Comments on Date & Olive Tapenade

    • Catherine
      October 9, 2013 at 4:15 pm (11 years ago)

      Me tooooooo! Love Sweet & Salty!

      Reply
  2. Crista
    October 5, 2013 at 3:46 pm (11 years ago)

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

    Reply
    • Catherine
      October 9, 2013 at 4:14 pm (11 years ago)

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

      Reply
    • Catherine
      October 9, 2013 at 4:13 pm (11 years ago)

      Too cute!

      Reply
  4. Betty
    October 7, 2013 at 10:21 am (11 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. 🙂

    Reply
    • Catherine
      October 9, 2013 at 4:12 pm (11 years ago)

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

      Reply
  5. Stephanie
    October 7, 2013 at 6:39 pm (11 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!

    Reply
  6. Betty
    December 31, 2013 at 8:16 am (11 years ago)

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

    Reply
  7. moomoo
    March 1, 2014 at 7:37 am (11 years ago)

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

    Reply

Leave a Reply