Fig and Black Olive Tapénade

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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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.
  • 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.
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