Prep 10 mins
Cook 30 mins
a twist on an old favorite
- 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.
Yummy! I really liked the fig addition. The rosemary worked perfectly with the rest of the flavors. I scaled the recipe down and made a small amount for just me. Thanks for posting! Made for ZWT9 and the Soup-A-Stars.
I used a variety of imported olives from France, Greece, Morocco, etc. Easy to make and was delicious on homemade French-style bread! Will eat the rest tomorrow morning on my eggs! Thanks for posting. Reviewed for Veg Tag/December.
My husband and I were both very impressed by how delicious this is! I've had jarred tapenade before and it just tastes like chopped olives. This is so much better with hints of rosemary and sweetness from the figs. We used it as a sandwich spread and it really made the sandwich.