Fig And Olive Tapenade Recipe

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

Servings: persons

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

1
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.
2
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.).
3
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.

204

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 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, and more.

Yes, Fig And Olive Tapenade 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 Olive Tapenade

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