dom’s honey tapenade
Dom’s honey olive tapenade.
This is my take on tapenade; while traditional tapenades include anchovies i prefer to omit the anchovy and add honey instead. The whole idea behind it is to have the first bite initially sweet and as you chew the wonderful brininess of the olive comes through. The recipe is very simple you just cook slowly and taste frequently. It’s also great on top of deviled eggs!
1 can sliced black olives, drained & chopped further
1 jar green salad olives with pimentos drained & chopped further as well
1 large onion diced to bits
several tablespoons of previously minced garlic or about a large head of fresh
about ½ a cup of olive oil
¼ a cup of balsamic vinegar (preferably pomegranate flavored)
1 tablespoon cider vinegar
½ cup of wine (either white or red)
1/3 cup of either chopped sun dried tomato or sun dried tomato paste
roughly half of one of those honey bears (preferably dark honey)
a massive handful of fresh basil chopped chiffonade
1 tablespoon of oregano
fresh black pepper
mars. Dash (I hate myself for loving that stuff)
(all spices are to taste but in my opinion don’t be afraid to be liberal with them)
It is very straightforward; put the oil in a small saucepan, dump in the onions and garlic and sweat at a very low heat till it’s quite soft. Once the onions are done dump in the olives, spices, sun dried tomato and wine and sweat further on low heat till the ingredients marry. Lastly add the honey slowly stirring well and tasting to judge the sweetness; if too sweet just add a touch more salt. The idea is to allow the fluids to reduce and make the flavors grow bolder and that’s it.