APPLE TAPENADE

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APPLE TAPENADE

Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate!

Makes 7 cups

3 lg. red apples, cored and cubed (3/4″) – leave peels on

6.5 oz. jar marinated artichokes including liquid in jar – remove tough outer petals, then cut into chunks

1 c. cut (sqaures or strips) sweet red roasted pepper

5 garlic cloves finely chopped

1/4 c. loosely packed peeled fresh ginger sticks – matchstick size

2 T. drained capers

1 pt. grape tomatoes, halved

approx. 20 pitted Kalamata olives – if extra-large, cut in half

zest of 1 lg. lemon plus 1/4 c. lemon juice

1/4 c. extra virgin olive oil

1/3 c. white Balsamic vinegar

1 T. smoked paprika

2 T. light brown sugar

1 t. sea salt to taste – less if using table salt

couple light shakes ground allspice

freshly ground black pepper to taste

chopped fresh oregano to taste


Combine all ingredients in marinating bowl, stirring after each addition.

Cover and refrigerate till ready to use – overnight is best but not necessary.

Serve as an appetizer on individual plates or in shallow bowls with toast points drizzled with extra virgin olive oil, or top French baguette slices with tapenade, then spoon marinade around bread.

Or serve as a salad with your favorite pasta and marinara sauce.


Although tapenade is usually chopped in small pieces, I decided to use larger chunks and it worked well.

Apples in tapenade? Why Not? The apples in the marinade stay crisp and juicy for several days in the refrigerator.

Remove from refrigerator about 30 minutes before serving to melt the congealed olive oil.

The smoked paprika makes this dish, so don’t leave it out or substitute regular paprika.

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