Tapenade with a difference

Last year at one of our summer workshops, we made David Lebovitz’s Fig Tapenade, which was pronounced excellent by all of our participants. Wanted to make some of this for my book club lunch the other day, but I had no figs and no black olives and no desire to run out to my neighbourhood Monoprix to buy them. So instead I came up with some alternatives and here is the recipe for Prune Tapenade.
olive and prune tapenade


1 cup Agen prunes, chopped finely

1 1/2 cups green olives, chopped roughly

2 cloves garlic, chopped

2 tbs capers

2 tbs lemon juice

2-3 tbs olive oil

splash of balsamic vinegar



Put all the ingredients except the prunes in a blender and whizz to form a chunky paste. Fold in the prunes and taste, then add salt if necessary.

And that is all! Delicious served with crackers or bread or vegetables. You could put the prunes in the blender too, which would make the preparation go faster, but I found that doing this made the mixture a bit too pasty and not chunky enough. (You could also chop the whole thing by hand if you don’t have a mixer!)


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