Tu B’Shevat Tapanade

Tu B’Shevat Tapanade

Here is something different for Tu B’Shevat which begins tonight, a departure from fruit dishes usually served on the holiday.  It incorporates one of the seven species of Israel: fig, pomegranates, grapes, dates, wheat, barley and olives, foods traditionally eaten on Tu B’Shevat. It packs a double dose of olives: olives and olive oil. You can make it in under five minutes and is perfect to serve on cheese and crackers, as a topping for fish, as a sandwich spread or combined with avocado as a dip. Pair with my “Fruits of Israel Fizz” and you you will have a great Tu B’Shevat celebration! Chag Sameach!  


1 6 oz. can pitted green olives (only containing olives, water and sea salt), rinsed and drained

¼ cup olive oil

Zest of ¾ of a lemon

Juice from ½-1 lemon

¼ tsp. dried oregano

¼ tsp. dried basil

1/8 tsp. salt

Few shakes of garlic powder (to taste)


Combine all ingredients in a food processor and process into small pieces (not puree)


Can be used as a topping for fish, on top of cheese and crackers or combined with mashed avocado and sour cream or yogurt as a dip.

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