Cherry Green Olive Tapenade with Capers. Cherries c/o Northwest Cherry Growers.
Cherries, cherries, everywhere. The stone fruit are ready to rock! Once again, we have Baby E’s birthday party coming up. Which means another big bowl of fresh cherries and a barbeque. I have been trying to make room in the fridge for the cake, which means plowing through our produce.
Since most cherry dishes are of the sweet variety, I decided I wanted to go the other direction. Salty!
Cherries are not necessarily a sweet, sugary fruit. At least not in the way apples or bananas are considered. There are not too many savory banana recipes out there. However, I think the berries and cherries of the word can swing the other way. So, I decided to delve into one of my favorite worlds: that of spreads.
Hummus, soft cheeses, pate, and anything you love spreading on veggies and bread come to mind. The kind of thing I bring to a potluck with a baguette and my mother turns her nose up in irritation that I can’t just bring potato salad like a normal person.
It made me wonder, why do I not see tapenades made with fresh fruit? Why is it always dry fruit?
I now know the answer, but it isn’t bad.
Cherry green Olive Tapenade with Capers
- 2/3 cup pitted fresh cherries
- 1 Cup pitted green olives (or mix of green and black)
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Balsamic Vinegar
- 2 medium cloves garlic
- 1/4 cup brined capers patted dry
- 1/4 cup chopped basil
Pulse in blender or food processor for a minute until the texture is part puree, part finely chopped. You want it little chunky, right?
OK, most cherry tapenade calls for dried cherries. When you consider the juices from the olives and oil, this makes sense. Also, dried cherries have a sweeter flavor. But…..all that cherry juice from the fresh cherries……and all that olive oil……..it was like a blood bath, in the best possible way. Nothing like a lake of sweet, salty, oily goodness to soak up with that baguette. my eight year old and six year old complained about it, then proceeded to eat it all up. Warning, it can stain.
Go ahead and use the generic green olives at your regular grocer. I won’t tell anyone you skipped the fancy olive bar.
Also Check out:
Cherry Chive Vinaigrette Salad Dressing
Homemade Cherry Yogurt Ice Pops, A Taste of Summer
*Fresh cherries c/o Northwest Cherry Growers. This article was not otherwise compensated.