Fig+Olive+Tapenade+2
Fig+Olive+Tapenade+2

Fig & Olive Tapenade

From blog post: Day 159: Chicken Shawarma and Fig Olive Tapenade

  ,

June 7, 2008

  • Makes: Makes almost 2 cups; will keep the fridge for a week or so.

Ingredients

half a 250 g package of dried figs

1/2 cup pitted Kalamata olives

1/2 cup walnuts, toasted

1 Tbsp. capers, drained

1 Tbsp. balsamic vinegar

1 Tbsp. olive or canola oil

a few sprigs of fresh thyme or one of rosemary, leaves pulled off the stems

Directions

1Make sure your dried figs are nice and plump; if not, pour boiling water over them and let them sit for 20 minutes or so, then drain them well. Put everything into a food processor and pulse until as chunky or finely blended as you like; add a little extra oil if you need some more liquid to help move it along.

Makes: Makes almost 2 cups; will keep the fridge for a week or so.
00:00