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Fig And Black Olive Tapnade

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Ingredients

Adjust Servings:
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

Nutritional information

1313.5
Calories
1111 g
Calories From Fat
123.5 g
Total Fat
17 g
Saturated Fat
0 mg
Cholesterol
1425.5 mg
Sodium
60.1 g
Carbs
12.3 g
Dietary Fiber
36.6 g
Sugars
4.4 g
Protein
543g
Serving Size

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Fig And Black Olive Tapnade

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    Cuisine:

    This recipe is easy to follow and easy to make. I fell in love with the PC Fig and Black Olive Tapenade and when they discontinued the product I was looking to make my own. This recipe is very similar to that product except for the rosemary. I put in a 1/2 tsp but in my opinion it completely ruined the end result. The flavour of the rosemany completely overwhelms the delicate balance of fig and black olive. So next time I will omit that ingredient!

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Fig and Black Olive Tapnade, This is Carrie Brown’s recipe–the tapenade she sold in her Sonoma shop and the recipe for which she included in her Jimtown Store Cookbook Serve this tapnade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula Originally posted here by Mean Chef , This recipe is easy to follow and easy to make I fell in love with the PC Fig and Black Olive Tapenade and when they discontinued the product I was looking to make my own This recipe is very similar to that product except for the rosemary I put in a 1/2 tsp but in my opinion it completely ruined the end result The flavour of the rosemany completely overwhelms the delicate balance of fig and black olive So next time I will omit that ingredient!, Real winner recipe, deliciously unique! I did use balsamic vinegar instead of lemon juice and added salf and black pepper Wow, a keeper!


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    Steps

    1
    Done

    In a Medium-Sized Saucepan, Simmer the Figs in the Water For About 30 Minutes, Until Very Tender.

    2
    Done

    Drain, Reserving a Few Tablespoons of the Liquid.

    3
    Done

    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
    Done

    Pulse in the Olive Oil Until Youve Achieved a Chunky-Smooth Paste.

    5
    Done

    Season With Black Pepper and Salt, If Necessary.

    6
    Done

    (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
    Done

    Pound in the Drained Figs.

    8
    Done

    Once They Are Broken Up, Add the Olive Oil and Season With Black Pepper, Fig Poaching Liquid, and Salt, If Necessary.

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