Champagne Nectarine Tapanade
A few weeks ago, my friend Wendy of Celiacs in the House asked if anyone would be interested in creating an original recipe for Lindsay Olives using one of their products. Recently, I had seen they came out with a new line of “Naturals” – color-free and preservative-free. I chose the Green Ripe ones as the base of my recipe – they are clean-tasting, buttery and smooth and are not bitter or salty. I had a hard time not eating them right from the can while I was making this recipe.
I decided to create a unique spin on a tapenade – traditionally made with olives, capers, and anchovies – and make it more summer-friendly. I took the light, sweet flavors of white nectarines and champagne and paired it with the smokey background of roasted red peppers and artichoke bottoms. The smooth buttery olives and the salty capers shone through without being overpowering next to the hint of sweet. As I was making it, my husband sat diligently at the breakfast bar writing down my ingredients. Once or twice, he raised an eyebrow, “Are you sure you want to put that in there?” And then I punched him in the nose. Ok, not really but my eye-daggers were second best. However, once I made it and spread some on a gluten-free cracker for him, he ate his words. Or would have if there was any room left in his mouth from all the tapenade he was shoving in.
I use artichoke bottoms, not the hearts, which can be found in the same section. I didn’t want to have the consistency of the leaves that often accompany artichoke hearts but wanted to keep the flavor, so it was perfect. I also used organic store-bought roasted red peppers in olive oil but making your own is really quite easy. Just make sure they’re soft when used in the recipe.
This tapenade would be a perfect dish to bring to a summer party or BBQ – it’s easy and looks beautiful and fancy. It’s also incredibly healthy, packed full of delicious nutrient dense olives.
Recipe: Champagne Nectarine Tapenade
- 1 can Lindsay Naturals Green Olives, sliced
- 1/3 c. artichoke bottoms, diced
- 1/3 c. roasted red peppers, diced
- 1 tsp. garlic, minced
- 1 tbsp capers
- 3/4 c. white nectarines, peeled and diced
- 1/2 c. champagne or light sweet wine, like Moscato
- 1 tbsp olive oil
- 1.2 tsp. lemon juice
- Slice the olives into thin rounds.
- Add remaining ingredients in order, toss lightly.
- Refrigerate for 2-4 hours, overnight is best.
Preparation time: 15 minute(s)
Diet (other): Gluten free, Dairy-Free, Nut-Free
Number of servings (yield): 8
Meal type: appetizers