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Fig-Olive Tapenade
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.
2
cups
Tip
Don’t forget to check your olives for pits, even if they’re labeled “pitted.” An olive pit can ruin the blades of a food processor.
20 minutes
Ingredients
-
1
cup water
-
5
ounces (1 cup) dried black mission figs, stemmed
Directions
-
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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