Fig and Olive Tapenade
Yields: 2 cups
Here is a very versatile accompaniment that can stand on it’s own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses.
You can adjust the amount of anchovy to suit your tastes and then increase the salt or capers to add the salt needed for the final taste of the dish.
I will often use this sweet and salty tapenade as part of an hors d’oeuvre: either placed on a speak of Belgian endive and topped with crumbled goat or bleu cheese. Or served on a cracker. It makes a great spread for your favorite roast beef or turkey sandwich. It goes just as well with warm meat dishes.
- 2 Tablespoons Anchovy Fillets, chopped fine
- 1 cup Dried Mission figs, chopped fine
- 1 cup Kalamata Olives, chopped fine
- 3 Tablespoons Capers, rinsed and chopped finely
- 1/2 each zest from 1/2 lemon
- 1/2 each juice from 1/2 lemon
- 1 Tablespoon Italian parsley, chopped
- 1/2 cup Extra Virgin Olive Oil
- to taste salt and pepper
- Combine all ingredients and season with salt and pepper at the end. Since you have salty anchovies and salty olives, be careful the amount of salt you add.
- This recipe can be done completely in the food processor although I prefer the clean cut of a hand chop.