Olive tapenade recipe

Ingredients

• 1 cup chopped dates
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp freshly chopped rosemary
• ½ tsp freshly chopped oregano
• ¾ cup pitted and diced kalamata olives
• 2 minced garlic cloves
• Salt and pepper to taste
• 8 oz softened goat cheese
• ¼ cup chopped toasted pecans

1. Place the dates in half a cup of water and cook until tender. Drain any remaining liquid.
2. Place the dates in a bowl and combine with the remaining ingredients except the pecans and goat cheese.
3. Refrigerate the date mixtures overnight.
4. Cover the goat cheese with the tapenade and top with the pecans.