Olive tapenade with honey dates

Yield: make 2 cups


  • Black olives—1 cup pitted
  • Walnuts – ½ cup
  • Dried figs and Ajwa dates—1/4 cup
  • Olive oil –1/4 cup
  • Vinegar—1 tablespoon
  • Pure Honey – 1 tablespoon
  • Thyme leaves—1 teaspoon
  • Dried peas—1/2 cup

How to make?

Add all the ingredients through the honey to the food processor and beat to crushed texture, do not puree’.

Remove to a bowl and stir in the orange zest, green dried peas and thyme.

Serve with warm pita or French bread.


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


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