Mediterranean Appetizer- Olive Tapenade with Honey Dates

Mediterranean Appetizer- Olive Tapenade with Honey Dates

YIELD: Makes 2 cups


  • 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 - Weeks Wildflower Honey
  • zest of 1 orange
  • 1 T - capers, drained
  • 1 tsp. - thyme leaves


  1. Add all the ingredients through the honey to the food processor and pulse to minced texture, do not puree’.
  2. Remove to a bowl and stir in the orange zest, capers and thyme.
  3. Serve with warm pita or french bread.

Recipe courtesy of National Honey Board.


Double this recipe and store in a glass jar up to 2 weeks.

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