Fig-Olive Tapenade
A rich and savory Mediterranean spread combining sweet Black Mission figs with briny olives, capers, and anchovies. This versatile tapenade balances sweet and salty flavors, enhanced with fresh herbs and extra virgin olive oil.
Ingredients
- •½ cup dried Black Mission figs
- •1 cup water
- •1 cup black olives
- •1 clove garlic
- •2 teaspoons capers
- •2 fillets anchovy fillets
- •2 teaspoons whole-grain mustard
- •1 teaspoon fresh rosemary or thyme
- •1½ tablespoons lemon juice
- •¼ cup extra virgin olive oil
- •to taste salt and black pepper
Cooking Instructions
- 1.
1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
20 min
- 2.
2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
10 min
- 3.
3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
5 min
