Black Olive Tapenade with Rosemary and Plum Jam
Indulge in a harmonious blend of savory and sweet with this Black Olive Tapenade with Rosemary and Plum Jam recipe, a unique twist on the classic Mediterranean spread. Featuring briny black olives, vibrant capers, and fragrant rosemary, this earthy tapenade is elevated by the unexpected addition of plum jam, adding a subtle fruity sweetness that complements the salty richness of the olives and anchovies. A drizzle of extra virgin olive oil ties the flavors together, while a splash of fresh lemon juice brightens the profile. Perfect as a sophisticated appetizer served alongside rustic bread or crackers, this versatile spread also shines as a condiment for grilled meats or roasted vegetables. Ready in just 15 minutes, it’s ideal for entertaining or adding a gourmet touch to your everyday meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Black olives, pitted
- 2 tablespoons Capers, rinsed and drained
- 1 tablespoon Fresh rosemary, finely chopped
- 2 cloves Garlic, minced
- 2 Anchovy fillets (optional)
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Plum jam
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Salt (if needed)
- 1 pack Crackers for serving (optional)
Instructions
Place the pitted black olives, capers, minced garlic, and anchovy fillets (if using) into a food processor.
Add the finely chopped rosemary, fresh lemon juice, and black pepper to the food processor.
Pulse the mixture a few times until the ingredients are roughly chopped but not completely smooth.
While the food processor is running, slowly drizzle in the olive oil until the mixture becomes a chunky yet cohesive spread.
Transfer the olive tapenade to a bowl and gently fold in the plum jam until well combined.
Taste the tapenade and adjust the seasoning with salt if needed, keeping in mind that the olives, capers, and anchovies are naturally salty.
Serve the tapenade immediately with crackers, rustic bread, or as a condiment for grilled meats. Alternatively, store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 7629 mg | 332% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 36.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 466 mg | 36% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
