Fig & Olive Tapenade
Fig & Olive Tapenade
AuthorJulie
half a 250 g package of dried figs
½ cup pitted Kalamata olives
½ 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
1
Make 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.
Categoryappetizers, snacks
Ingredients
half a 250 g package of dried figs
½ cup pitted Kalamata olives
½ 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
1
Make 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.
