Fig and Olive Tapenade
photo by LucyS-D
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1.5 cups
ingredients
- 118.29 ml stemmed and quartered dried black figs (use dried Black Mission figs, if available)
- 177.44 ml water
- 236.59 ml black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
- 22.18 ml lemon juice
- 9.85 ml whole grain mustard
- 1 small garlic clove, peeled
- 7.39 ml capers, rinsed, drained and squeezed dry
- 4.92 ml finely chopped fresh rosemary
- 78.78 ml extra-virgin olive oil
- salt and black pepper, if necessary
directions
- 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.
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