Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.
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 information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
Step 2
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.
Step 3
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.
