This is one of two companion recipes from Michele Genest’s Spring 2025 story, “Cooks and Their Kitchens, a profile of Lin Fabio.”
Haskap or Cranberry Olive Tapenade
Ingredients
- 2 cloves garlic
- 1½ cups pitted Kalamata olives
- ½ cup dried cranberries or haskap berries
- 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary chopped
- 1 tablespoon lemon juice
- ¼ cup good olive oil
- Salt and pepper to taste
Instructions
- Place the garlic in the bowl of a food processor and pulse a few times until minced. Add pitted olives (buy the ones with pits and pit them yourself—way more flavor!) and dried berries to the food processor, and pulse until coarsely chopped.
- Add the herbs and lemon juice, pulse, and with the machine running, pour in the olive oil in a steady stream. Stop before the tapenade becomes too fine. (If you enjoy a coarse texture, just chop everything with a knife.) Taste. Add salt and pepper as necessary.
- Serve with seedy crackers, sourdough bread, and raw vegetables, or add a spoonful on top of tomato sauce over pasta.
