This has a sweet, salty and sharp flavour mix that is ADDICTIVE! It's easy to prepare and keeps (refrigerated) for a week plus. Serve at room temp. It's lovely with goat cheese, Brie and more!
This recipe was kindly provided by our AirBnB Host and new friend Vanessa Rocchio in Duncan, Vancouver Island. We had the Tapenade with a variety of salty crackers and sweet salmon candy (smoked bits of salmon with a sweet glaze). Sooooo good and highly addictive, just like she said. The dried cherries are the secret!
Recipe Olive and Cherry Tapenade
2/3 cup dried cherries (plump in boiling water 15 min and drain well)
1 cup pitted Kalamata olives (or mix of green and black)
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
2 medium cloves garlic (or 6 cloves roasted garlic)
1/4 c pine nuts or walnuts
1/4 c chopped basil
Place all ingredients in food processor and pulse until chopped. (I prefer a courser texture so don't do it too fine.)
