Fig and Olive Tapenade
Make 2 cups - Freezes well
I first came across Fig and Olive Tapenade in the Sweet Life in Paris.
The link to recipe is at the bottom. After trying it a number of times I’ve changed the recipe to make a larger quantity.
Ingredients set up and ready to make tapenade:
· 1 cup stemmed and quartered dried figs. Black Mission figs give you a better color.
· Water to cover the quartered and stemmed figs in a saucepan.
· 2 cups black olives pitted and cut in half.
· 3 tablespoons fresh squeezed lemon juice.
· 3 tablespoons whole-grain mustard.
· 1 small garlic clove, peeled.
· 1.5 tablespoons capers.
· 2 teaspoons fresh rosemary chopped fine.
· ¾ of a cup olive oil.
· Ground pepper to taste.
1. Put figs in a small saucepan and just cover with water. Simmer figs until tender. You can do the figs a day or two ahead and store in the fridge until you are ready to make the Tapenade.
2. Gather all the remaining ingredients measured out and ready. Add the olives, figs, lemon juice, mustard, garlic, capers and rosemary together in the food processor. Pulse until the ingredients are broken up then pulse in the olive oil until you get the consistency you want. If you want a thinner paste add a bit of water.