Fig And Black Olive Tapénade Recipe

Name: Fig And Black Olive Tapénade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender.
2
Drain, reserving a few tablespoons of the liquid.
3
If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste.
4
Pulse in the olive oil until you've achieved a chunky-smooth paste.
5
Season with black pepper and salt, if necessary.
6
(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.
7
Pound in the drained figs.
8
Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Fig And Black Olive Tapénade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig And Black Olive Tapénade

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