Prune & Kalamata Olive Tapenade

Serve this salty-sweet prune & kalamata olive tapenade with your favorite dippers for a satisfying snack! Deliciously rich and savory—but with a surprising natural sweetness from the prunes. Perfect as a party appetizer or served on a DIY charcuterie board! Learn how to make an olive prune tapenade in the food processor in minutes.

Recipe created by Alyssia Sheikh of Mind Over Munch.

Prep Time 5 minutes

Cook Time

Serving Size: 2Tbsp

Calories: 47

Carbohydrates: 6g

Fat: 3g

Fiber: 1g

Sugar: 3g

1 cup (5oz) Sunsweet Amaz!n™ Prunes

½ cup kalamata olives, pitted & drained

2 Tbsp green onion

1 Tbsp walnuts

1 clove garlic

2 tsp balsamic

2 tsp extra-virgin olive oil

2 tsp orange or lemon juice

Add all ingredients to a food processor and pulse until finely chopped.

Serve immediately or transfer to an airtight container to store in the fridge. (This can be made ahead of time and refrigerated to use later!)

Store up to 1 week in the fridge.

Yields ~2 cups tapenade.

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