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
- Pulse all ingredients in a food processor
- Serve room temperature or chill
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