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Fig and olive tapenade
Serve this tapenade on crostini on its own, with fresh chevre or Pélardon (the local cheese from the Cévennes), or serve it as an accompaniment to grilled fish or chicken.
YIELDS
1
Ingredients
- 1 cup (140 g) pitted kalamata olives, drained
- 6 (90 g) dried black figs
- 2 tablespoons (30 mL)extra virgin olive oil
- 1 tablespoon (15 mL)balsamic vinegar
- 1 tablespoon (15 mL)capers, drained
- 1 tablespoon (15 ml)honey
- 2 teaspoons (10 mL) finely lemon zest
- 1 small clove garlic, minced
Directions
- Place the olives in the bowl of a food processor or mini-chopper. Remove the stems from the figs, roughly chop by hand and add to the olives.
- Add the olive oil, balsamic vinegar, capers, honey, lemon zest and garlic and pulse until the tapenade is evenly chopped but not puréed.
- Transfer the tapenade to a jar and store it refrigerated.
- The tapenade will keep for up to a month in the fridge. Enjoy!
