Mediterranean Appetizer- Olive Tapenade with Honey Dates
By Ray Crosby
YIELD: Makes 2 cups
INGREDIENTS
- 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 - Wildflower Honey">Weeks Wildflower Honey
- zest of 1 orange
- 1 T - capers, drained
- 1 tsp. - thyme leaves
DIRECTIONS
- 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.
Recipe courtesy of National Honey Board.
TIP
Double this recipe and store in a glass jar up to 2 weeks.
