Olive Tapenade with Honey Dates

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

-

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.

TIP

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