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.
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.
ounces (1 cup) dried black mission figs, stemmed
01In a small saucepan, bring the water to a boil. Add the figs, then cover and remove from heat. Let sit for 15 minutes. Drain the figs, reserving the soaking liquid. In a food processor, combine the figs, both olives, the capers, anchovies, rosemary, zest, pepper flakes and 2 tablespoons of the soaking liquid. Process until a smooth paste forms, 1 to 2 minutes, scraping the bowl halfway through.
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