Fig and Kalamata Olive Tapenade

http://www.care2.com/greenliving/fig-and-kalamata-olive-tapenade.html

posted by Annie B. Bond Feb 15, 2008 11:58 am

filed under: Food & Recipes, Appetizers & Snacks, Side Dishes

3 comments

Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

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.

INGREDIENTS
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.

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Amanda S. says
Apr 13, 2008 6:13 PM

that looks like...weird but i bet it tastes good?

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Mira D. says
Apr 3, 2008 9:42 PM

it sound delicius, i will try it soon .the figs are in seson know and olives are in my frige alwise

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Lyn Woodrow says
Mar 8, 2008 1:36 PM

Wow! I like the sound of this. Olives alone I find too strong in a tapenade, but ripe figs would be delicious. Should have some in my garden this year.Will definately try it. Lyn. UK

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Excerpt: Fig and Kalamata Olive Tapenade -Healthy and Green Living INGREDIENTS 5 fresh black figs 1 tablespoon capers, rinsed 1 tablespoon kalamata olives, pitted 1 tablespoon ...
Blog: 52.co.nz
Tracked: Sep 13, 2008 8:17 pm

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