Simple + Savory Date Tapenade
5 Apr
My BFF Manfriend lovingly calls me The Sauce Queen. I attribute this to the fact that 1) he doesn’t realize how easy sauces can be, and 2) I make awesome sauces (joke, just wanted to catch you off guard). As you may have guessed already, I love making dips, dressings, sauces, marinades, frostings, condiments… If you can slather it, dunk it, or pour it, it’s my game. Since I posted the Herbed Chickpea CRACK-ers and the Socca Pizza Crust recently, I thought I would go ahead and give you a non-garbanzo bean based topping to use on these delicious vehicles for sauce — because let’s be real, clearly that is what they are. Hummus was out; that would just be way too much chickpea up in hurr. (And I promised no more bean recipes for while. …Has it been “a while” yet?)
I was dreaming of something salty, with a hint of sweet… vivid but not brazen in flavor and bite. I wanted an element of smoothness. Behold, my dream-come-true: Savory Date Tapenade. I like that the title is an allusion to a really nice night out with a suitor (yep, totally just used the word suitor).
And this date tapenade and I…we really hit it off.
Sorry. Really, really sorry...
[I know you guys come here for my impressive photoediting skills. Also, I am well aware that I have a special strength for making creepy and romantic metaphors using food. It's a gift.]
Wow.
Anyway. Tapenade is beautifully versatile; it’s delicious with crackers, pita bread/chips, socca, sandwiches, or even — as we ate it last night — on pizza. I was shocked when my BFF Manfriend devoured piece after piece of the tapenade-topped pizza, even matching his zeal for the pesto selection (and that is really saying something). Apparently, it’s good. Like pretty much everything I make, this is highly adaptable. Add more or less of anything for your own unique tastes! This is a tiny bit sweeter than most tapenade, but I love the dimension it adds. As a pizza, this would be exceptional with caramelized onions on top!
Ingredients:
1 jar/can/heaping cup black olives (with no ferrous gluconate preservative or coloring)
1 jar/can/heaping cup pitted kalamata olives
1 large clove garlic
2 dates
drizzle of honey
1/4 C extra virgin olive oil
Recipe:
1) Add 1/2 of both types of olives, dates, and garlic to food processor (or blender).
2) Whir it up until everything is in very small chunks.
3) Add the rest of the ingredients, pulsing until combined (don’t whir it up for too long, or the oil will become bitter).
That’s it. If you want, add a pinch of rosemary and salt, and swoon with delight.
Don’t worry, that pesto line above was indeed a teaser for a looming post. If you’re on the hunt for a healthy, raw, vegan pesto — I shan’t disappoint (um, hopefully, at least).
Also, I promise no bad drawing or photoshopping tomorrow. < 3
What is your forte in the kitchen? Sauces, cookies, breads, raw desserts, snacks, eating? : )
I’m not an olive fan
Big time sad face… Guess I’ll have to eat your share!
Shucks…
Looks delicious!! While I love to cook and bake, I think my biggest forte in the kitchen is eating
Can mine be a combination? Eating-cooking-baking-sauce-making-taste-testing?
Oh my — this looks fantastic!
Thanks! Give it a go…I just ate more of the tapenade pizza and it was even better today!
I may just need to make this tonight! Can I use re-constituted dates? Mine are not fresh…more like big raisins in the package…
Totally! I used dried dates, but whatever works. You may just want to add one at a time and taste, as the reconstituted kind tend to be a tad sweeter
I am good at everything in the kitchen. Haha, okay – not really. But ask for anything and I will give it an attempt!
Hmm…from looking at your blog I think you might be good at everything!
I love olives — never had anything like this before. It looks delicious!
And what a great photo of you with your date
I think I do my best at baking — cakes, muffins, cookies, etc.
Haha thanks
I think we’re getting serious…!
Olive hater, which is a shame because it looks so good!
Noooo! The horror!!!
Whoa so unique. Olives are something I don’t usually like but I’m so curious as to what this tastes like that I may just give it a shot!
With the dates, it’s less olive-y, so perhaps it’s worth a shot
love tapenade spreads and this one looks fabulous!
It’s so good!
So… I’m really happy you added eating to that list
I would like to think I’m a professional at that and I take the job very seriously.
Hahaha. So true!
Awesome sauceee! ahheheh! I am a fan of pre-cooked cooking aka cooking with a premade sauce!
BUT my favvv dips (Indian) are make with dates
Haha, I love that first picture of you and the olive. Looks romantic
I promise that’s supposed to be a date, but I agree – it looks like an olive!
I guess it doesn’t matter, considering this dish has both! Hehe. And romantic…it was.
UMMMMM you put dates in your tapenade. Is that thing? If it’s not, you’re a genius. I have a major love affair with olives and dates. Normally I keep them separate, but I think I shall have to mix it up a bit, work in a threesome. Oh man, I always take things one step too far.
I think it might be a thing. I highly doubt I’m the first to do it! In fact, now I’m remembering seeing fig tapenade before, so it must definitely be a thang. So sadly, no, I’m a genius. (Just really awesome…) You = Innuendo. Baha
I made this tonight to share with guests tomorrow. Oops, I see I left the garlic out and I love garlic…but it tastes yummy-licious anyway – thanks for inspiring me to get my dates on.
Yay! That makes me very happy
As I mentioned before (and will probably mention again, haha) I LOVE DATES (double meaning intentional
) Heheh, seriously, never thought to combine olives and dates but sounds amazing. Will be making this this weekend!
You will love it!