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A fig-olive mixture makes a sweet and salty tapenade

Fig-Olive Tapenade

20 minutes

A combination of Kalamata and oil-cured olives provided a balance of flavor and texture. To easily pit the olives, flatten them with the side of a chef’s knife, then pull out the pits. Soaking the figs ensured they became smooth when processed. We love this tapenade smeared on crostini, as a dip for crudite, tossed with steamed vegetables or potatoes, or combined with olive oil and vinegar for a quick vinaigrette.

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AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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