3 Ingredient Medjool Date & Kalamata Olive Tapenade
When it comes to holiday entertaining, as with most things in life, I like to keep things simple.
Having people over to my house already involves so much especially with holidays like Thanksgiving. There is cleaning to do, a turkey to prepare and of course, side dishes to make. So, as far as the pre-feast appetizers are concerned, I like to expend as little effort as possible.
That doesn’t mean that I don’t like them to look yummy or taste delicious. Of course, the dishes have to be yummy (why else would you serve them?) and presentation is absolutely key but in my world, you don’t need to spend hours making something in order for it to look like you have your act together.
Little appetizers as simple as Toasted Goat Cheese & Pecan Sweet Potato Bites and Caramelized Mushroom Polenta Bites are staples. They’re quick to make, have just a few ingredients and look like they were prepared by a five star chef. Recently, I came up with another recipe that fits that category as well except it’s even easier to make and has only 3 ingredients: Bard Valley Natural Delights Medjool Dates, kalamata olives and balsamic vinegar.
Disclaimer: This post is sponsored by Bard Valley Natural Delights but as always, all opinions are my own.
It probably seems quite strange to mix together something like Medjool dates and kalamata olives but the flavors actually compliment each other really well.
If you’ve ever eaten a Mejool date then you’ll know that they’re naturally sweet but happen to be a low index food making them the perfect way sub for added sugars in recipes. They make a great paleo/vegan “caramel” when processed down to a paste – which I’ve used in both my Chocolate Turtle Dessert Parfait and my Caramel Coffee Dairy Free Popsicles.
Aside from being sweet (and chock full of magnesium and potassium), Medjool dates also have a meaty texture and taste pretty amazing when mixed with something salty…like kalamata olives for an unconventionally yet tastefully amazing tapenade. With a quick pulse of in the food processor along with some tangy balsamic, you have yourself a savory snack that’s sure to appeal to both the salty and sweet crowds.
While it tastes fantastic all by itself, I chose to top the tapenade with some pine nuts for an added nutty crunch along with some thyme…mostly for presentation purposes.
Medjool Date & Kalamata Olive Tapenade
- 6 Bard Valley Natural Delights Pitted Medjool Dates
- 1 cup pitted kalamata olives
- 1.5 tbsp balsamic vinegar
- pine nuts (optional, for topping)
- fresh thyme (optional, to garnish)
- Combine Medjool dates, olives and balsamic vinegar in a food processor.
- Scrape into a small serving bowl then top with pine nuts and thyme, if desired.
- Serve along with gluten free crackers or crostini bread.