This easy dip combines pantry staples I always have on hand—dried figs, good olives, capers, balsamic vinegar, and my best fruit-forward extra-virgin olive oil. Pulsed into a chunky tapenade, this quick appetizer marries olives’ briny, fruity, and sweet flavors with the woodsy aroma of fresh rosemary.
Though brain health qualities of olive oil are well-documented, many people don’t think of the olives themselves as brain food. They are! Like their oil, whole olives provide a brain-friendly fat profile and antioxidant punch that comes from a high concentration of polyphenols and vitamin E. Not to mention, there are perks to eating the whole olive rather than pressed into an oil since their fiber content can ameliorate the blood sugar spiking that happens after a meal. Figs are also brimming with brain-healthy polyphenols, like the catechins EGCG, EGC, and EC, on par with levels found in green tea and red wine.
This tapenade is equally delicious with black Kalamata, green Castevetrano, or even the pimiento-stuffed olives used in martinis. When available, I prefer the freshness of olives found in the bulk section of many grocery stores, but shelf-stable, jarred olives work just as well. If you have the time, buy unpitted olives and remove the pits yourself. Unpitted olives absorb less of the salt from the brine and retain their fresh, fruity flavor longer. Serve the tapenade with lots of fresh vegetables for dipping, like cucumber slices, sugar snap peas, and multi-colored carrots.
This easy dip combines pantry staples I always have on hand—dried figs, good olives, capers, balsamic vinegar, and my best fruit-forward extra-virgin olive oil. Pulsed into a chunky tapenade, this quick appetizer marries olives’ briny, fruity, and sweet flavors with the woodsy aroma of fresh rosemary.
Author
Annie Fenn, M.D.
Ingredients
1 cup dried figs, packed and stems removed
1 cup black or green olives (or a mix), pitted
2-3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp capers, rinsed of salt
1 tsp minced fresh rosemary, plus a sprig for garnish
Cucumber slices, sugar snap peas, carrot sticks, or other fresh vegetables, to serve
Directions
Place the figs, olives, 2 tablespoons of the oil, vinegar, capers, and rosemary in the bowl of a food processor. Pulse until it turns into a chunky spread, adding another 1 tablespoon of oil if needed.
Transfer the tapenade into a serving bowl and garnish with the rosemary sprig. Serve with fresh vegetables for dipping.
Recipe Note
Leftover tapenade keeps in the fridge, tightly covered, for up to 5 days.
Created by Annie Fenn, M.D.
Dr. Annie Fenn is a physician and chef who is dedicated to Alzheimer’s disease prevention. NeuroReserve is delighted to partner with Annie to be a part of our advisory team and also to develop brain healthy recipes for Brain Table. Annie is the founder of Brain Health Kitchen, an online resource providing innovative whole foods-based recipes and dietary recommendations that equip people to cultivate resilient, healthy, and nourished brains for themselves and their families. She’s also founder of the Brain Health Kitchen Cooking School, the only school of its kind entirely devoted to teaching how to cook through the lens of brain health. Annie is a frequent lecturer on the leading evidence regarding foods and dietary patterns that reduce the risk of dementia and cognitive decline. She believes that cooking is the best way she knows how, as a physician, to radically improve health.
We at NeuroReserve are committed to equipping you with the diet and nutrition you need for lasting brain health. As you make progress with your diet, our product RELEVATE can help fill in the gaps where your diet falls short. RELEVATE is designed upon the framework of the evidence-backed Mediterranean and MIND diets, and includes 17 nutrients for long-term brain health. Click here to learn more about RELEVATE.
