Fig & Black Olive Tapenade Recipe

Name: Fig & Black Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quartered dried black mission figs; 3 cups water; 4 cups pitted brine-cured Kalamata olives, coarsely chopped.; 7 T fresh lemon juice; 3 T whole-grain mustard; 4 garlic cloves chopped; 2 T drained (nonpareil)capers; 4 tsp finely chopped fresh rosemary; 2 cups extra-virgin olive oil; Freshly ground pepper; Kosher salt; 1 cup toasted pin nuts, optional

Servings: persons

2 cups quartered dried black mission figs
3 cups water
4 cups pitted brine-cured Kalamata olives, coarsely chopped.
7 T fresh lemon juice
3 T whole-grain mustard
4 garlic cloves chopped
2 T drained (nonpareil)capers
4 tsp finely chopped fresh rosemary
2 cups extra-virgin olive oil
Freshly ground pepper
Kosher salt
1 cup toasted pin nuts, optional

1
In a heavy medium saucepan, combine the figs ad water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice until the figs are very tender (about 30 minutes) Cool slightly, then drain, reserving 1 T of the liquid.
2
In a food process combine figs, olives, lemon juice, mustard, garlic, capers, rosemary and reserved fig liquid. Pulse to create a thick paste. With the motor running, gradually add the oil. Transfer to a storage container. Season generously with salt and pepper. Cover and refrigerate at least 24 hours to develop flavors.
3
Before serving, bring the tapenade to room temperature. If you are using the pine nuts, stir them into the tapenade just before serving.

1317

kcal

Calories

123

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 12 ingredients. The key ingredients include: 2 cups quartered dried black mission figs, 3 cups water, 4 cups pitted brine-cured Kalamata olives, coarsely chopped., 7 T fresh lemon juice, and more.

Yes, Fig & Black 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 & Black Olive Tapenade

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