Fig-Olive Tapenade
Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.
ingredients
- 1/2 cup (85 g) stemmed and quartered dried Black Mission figs
- 1 cup (250 ml) water
- 1 cup (170 g) black olives, rinsed and pitted
- 1 garlic clove, peeled
- 2 teaspoons capers, rinsed and drained
- 2 anchovy fillets (see Note)
- 2 teaspoons whole-grain mustard
- 1 teaspoon finely chopped fresh rosemary or thyme
- 1 1/2 tablespoons lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- Coarse salt and freshly ground black pepper
directions
- 1
In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2
If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3
If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Don’t overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
notes
Fig-Olive Tapenade can be made up to two weeks in advance and stored in the refrigerator. It’s actually better served at least a day after it’s made.
Source: The Sweet Life in Paris by David Lebovitz. Copyright ©2009 by David Lebovitz. Published by Broadway Books. All Rights Reserved.
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