Name: Fig-Olive Tapenade
Yield: 6 to 8 servings
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; 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

Fig-Olive TapenadeCookbook cover image courtesy of Random House

Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.

Cooks' Note

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 its made.

Recipe notes

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