May 232014


For me, tapenade is not only a tasty appetizer, but, importantly, it is an appetizer-savior.

I always have all the recipe ingredients in my pantry/fridge, so the delicious and mouth-watering appetizer is ready to be served in five minutes.

The tapenade is good for any occasion: holidays, weekdays, a special dinner or brunch, picnic, house or backyard party – it is always appropriate.

I recommend serving the date and olive tapenade with some soft goat cheese, so the tasting notes of the pate will be perceived better, leaving a wonderful aftertaste. A cream cheese is also good here. Homemade ricotta and cottage cheese are not too bad, but I think they need some ‘jazzing’ – a little bit of salt, pepper or cayenne pepper, and/or lemon juice will make it work.

My favorite combination for serving the date and olive tapenade is a simple crostini with fresh goat cheese. I also like it with natural black beans and quinoa corn chips, or slightly salty and spicy lentil chips.

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Date and Olive Tapenade. Crostini with Goat Cheese and Tapenade



  • 1 cup dried figs
  • 1 can pitted black olives, (12-14 oz) or kalamata olives
  • 2 tablespoons capers or 3 tbsp pitted green olives (stuffed is ok), (I  use mixture of capers and green olives (1 tablespoon + 2 tablespoons) (1 tablespoon capers for kalamata olives)
  • 1 very small garlic clove
  • 1 tbsp balsamic vinegar, preferably, aged
  • 1 – 1 ½ tbsp extra virgin olive oil
  • Soft goat cheese, cream cheese, ricotta or cottage cheese to serve




Put all the ingredients except the olive oil in a food processor or a blender. Blend close to the desired consistency.

Add the olive oil. Blend to the desired paste like consistency.

Serve with bread, toasts, crackers or chips.

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Cook with pleasure and enjoy the world!

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