Fig-Olive Tapenade

Ingredients for Fig-Olive Tapenade

• 120ml (85 g) stemmed and quartered dried Black Mission figs

• 240ml (250 ml) water

• 240ml (170 g) black olives, rinsed and pitted

• 1 garlic clove, peeled

• 2 teaspoons capers, rinsed and drained

• 2 anchovy fillets

• 2 teaspoons whole-grain mustard

• 1 teaspoon finely chopped fresh rosemary or thyme

• 1 1/2 tablespoons lemon juice

• 60ml (60 ml) extra virgin olive oil

• Coarse salt and freshly ground black pepper

How to make Fig-Olive Tapenade

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.