Olive & Fig Tapenade

in

Recipe adapted from David Lebovitz

Kalamata olive and fig tapenade.

Makes 1 cup

1/2 cup Black Mission figs, stemmed and quartered
1 cup kalamata olives, rinsed and pitted
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 clove garlic
2 tsp each fresh basil and flat-leaf parsley, finely chopped
1/2 cup extra-virgin olive oil
sea salt and freshly ground black pepper, to taste

  1. In a medium-sized saucepan, simmer figs in water for about 30 minutes, until very tender. Drain, reserving a few tbsp of liquid.
  2. Pulse pitted olives, drained figs, lemon juice, mustard, garlic and fresh herbs in a food processor until mixture forms a thick paste. Add olive oil, pulse until combined and season with sea salt and freshly ground black pepper, if necessary.
  3. Serve with a crispy baguette or crackers. Best if prepared 1 day ahead, then covered and refrigerated to allow flavours to blend.

 

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