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Dried Plum and Orange Tapenade

Name: Dried Plum and Orange Tapenade
Yield: Serves 3 or 4
Ingredients: 4 ounces Castelvetrano, Cerignola or other fruity green olives, rinsed and dried then pitted and roughly chopped (no favorites, but I use Merrill\'s knive method for pitting); 1/2 cup pitted dried plums (prunes), about 9 or 10 regular sized ones, roughly chopped to about the same size as the olives; 1 clove garlic, finely minced; 2 teaspoons orange zest, orange reserved for juice and garnish (I used a Cara Cara orange); 1/2 teaspoon dried oregano; 1/2 teaspoon ground coriander; 1 tablespoon plus two teaspoons juice squeezed from the orange; 1 tablespoon plus one teaspoon best quality olive oil; pinch salt; couple of grinds of black pepper (or grains of paradise if you have them)

by: healthierkitchen

February 7, 2011

0 0 Ratings

Serves 3 or 4

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Author Notes

I love the flavors of tagines with chicken and lamb. With this contest, I thought immediately about recreating the flavors of my lamb tagine with a little touch of the flavors of the Silver Palate's Chicken Marbella and pairing it with fish. I went with wild-caught Alaskan halibut (Monterey Bay Aquarium "Best Choice") because that's what looked good today, but I think this would also work well with hake or mahi mahi. You could also use it as a condiment such as with cold sliced leftover chicken or pork roast. To pair this with fish, I'd use about 1.25 lbs of fish, salted and peppered, then seared in a pan on the cooktop and finished in a 450 degree oven for a few minutes, depending on thickness. Make this once and use it as a condiment all week! —healthierkitchen

What You'll Need

Ingredients

4 ounces Castelvetrano, Cerignola or other fruity green olives, rinsed and dried then pitted and roughly chopped (no favorites, but I use Merrill's knive method for pitting)
¹/₂ cup pitted dried plums (prunes), about 9 or 10 regular sized ones, roughly chopped to about the same size as the olives
1 clove garlic, finely minced
2 teaspoons orange zest, orange reserved for juice and garnish (I used a Cara Cara orange)
¹/₂ teaspoon dried oregano
¹/₂ teaspoon ground coriander
1 tablespoon plus two teaspoons juice squeezed from the orange
1 tablespoon plus one teaspoon best quality olive oil
pinch salt
couple of grinds of black pepper (or grains of paradise if you have them)

Directions

Place all ingredients in bowl, pretty much in this order, and mix gently with a spoon. Let sit for about one half hour to an hour to let the flavors come together well.
If you wish, serve as a bed or atop some fleshy white fish, garnish with a slice of peeled orange and enjoy.

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EmilyC
fiveandspice
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7 Reviews

EmilyC April 30, 2013

This looks and sounds amazing -- saved! My kids love olives so I'm thinking this is something the whole family will like.

healthierkitchen May 10, 2013

thanks EmilyC! I hope they do like it!

fiveandspice January 14, 2012

This sounds delicious!

healthierkitchen January 15, 2012

thanks fiveandspice! I eat it by the spoonful.

healthierkitchen January 15, 2012

Thanks fiveandspice! I eat it by the spoonful.

healthierkitchen February 7, 2011

thanks hardlikearmour. While I do like olives in most forms and traditional tapenade, no one else in my family does so I tried to make this lighter with no anchovies or capers and I used an olive that isn't salty. I figure if they still don't like it I get it all! Hope you like it.

hardlikearmour February 7, 2011

Love the addition of prunes to sweeten the tapenade. I often find it to be overly salty, but I think yours would really suit my taste.

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