Fig and Kalamata Olive Tapenade
If you’re not sure how to incorporate healthy figs into your entertaining, try this! A very simple, yet striking spread, this Fig and Kalamata Olive Tapenade marries sweet, earthy and salty in a tapenade that is an absolute pleasure to eat.
Serve this with Middle Eastern flat bread, fresh feta cheese and garlicky olives. This would also be great on cheese sandwiches or on top of grilled or roasted fish or chicken.
5 fresh black figs
1 tablespoon capers, rinsed
1 tablespoon kalamata olives, pitted
1 tablespoon olive oil
2 teaspoons balsamic vinegar
Trim the hard step end from the figs and then blend everything together in a food processor until smooth; cover and chill. It’s best if used that day, but will keep for another day.
Makes 1 cup.
Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).