Fig & Olive Tapenade

Posted by Breaking Matzo

Fig & Olive Tapenade

You’ve probably had olive tapenade before but we’ve added a little twist – dried black mission figs. The combination of sweet and savory flavors makes for a unique dip your guests will really enjoy. We like to serve it with fresh vegetables and/or crackers.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 cup stemmed and quartered black figs (black Mission figs ideal)
  • 2 anchovy fillets
  • 2 cups pitted black olives
  • 3 tbsp lemon juice
  • 4 tsp whole grain mustard
  • 2 garlic cloves, minced
  • 1 tbsp capers packed in salt (not brine) - rinsed and patted dry
  • 2 tsp fresh thyme leaves, chopped (plus extra for garnish)
  • black pepper to taste
  • sea salt if necessary (taste tapenade before adding any salt)

Instructions

  1. Pulse all ingredients in a food processor
  2. Serve room temperature or chill
NOTE: You can make the Tapenade 3-4 days ahead and keep in the refrigerator.    

Related Posts

 Parsnip & Apple Soup This is a satisfying soup that will brighten your table anytime. Easy-to-make and freezes well so be sure to put some in the freezer, you'll have some...
Stuffed Portobello Mushrooms If you want a "meaty" dish without the meat, these Portobello mushrooms will surely satisfy. Enjoy an umami extravaganza! The fresh thyme brightens th...
Avocado & Sun-Dried Tomato Guacamole We can't get enough of classic guacamole but sometimes we like to give it a little twist by adding sun-dried tomatoes. They add a burst of color, text...
Caramelized Grapefruit Halves Start the day with bright, juicy Ruby Red Grapefruits like you've never had before. Heat them under the broiler. The broiler caramelizes the coconut s...
Chilled Cucumber-Avocado Soup On a hot day, a refreshing cold soup can do wonders. For this recipe, we put the juicer to work on fresh, local cucumbers creating a cucumber juice wh...

Leave a Reply

Your email address will not be published. Required fields are marked *