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This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.
- 1⁄2 cup stemmed & quartered dried black figs (about 3 ounces)
- 3⁄4 cup water
- 1 cup black olives (Nicoise, Lyon or Greek, rinsed and pitted)
- 1 1⁄2 tablespoons lemon juice
- 2 teaspoons whole grain mustard
- 1 garlic clove, peeled
- 1⁄2 tablespoon capers, rinsed and drained
- 1 teaspoon finely chopped fresh rosemary
- 1⁄2 cup extra virgin olive oil
- salt and black pepper, if necessary
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender.
- Drain, reserving a few tablespoons of the liquid.
- If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste.
- Pulse in the olive oil until you’ve achieved a chunky-smooth paste.
- Season with black pepper and salt, if necessary.
- (The spread can be thinned with a bit of the reserved fig poaching liquid). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
- Pound in the drained figs.
- Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.