a twist on an old favorite
Make and share this Fig and Olive Tapenade recipe from Food.com.
- 1⁄2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
- 3⁄4 cup water
- 1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
- 1 1⁄2 tablespoons lemon juice
- 2 teaspoons whole grain mustard
- 1 small garlic clove, peeled
- 1⁄2 tablespoon capers, rinsed, drained and squeezed dry
- 1 teaspoon finely chopped fresh rosemary
- 1⁄3 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.
- In a food processor or with an immersion blender, 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.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.