Black Olive and Fig Tapenade

By John, 30 December, 2023
Region
France
Description

"Black Olive and Fig Tapenade"Here's a tasty salty-sweet spread from Provence that is easy to make in quantity. Use good olives, not the woody canned variety. If you cannot get the figs, 1/3 cup of fig jam is an acceptable substitute. Serve this on crackers or on toasted baguette rounds, or with crudites.

Yield
20 Ounces
Preparation time
25 minutes
Cooking time
0 minutes
Total time
25 minutes
Ingredients
12 oz Dried black mission figs (chopped, about 15 figs)
1⁄4 c Brandy
1⁄2 c Water
6 Anchovies (rinsed and drained)
2 T Capers
1 T Dijon mustard
1 1⁄4 c Pitted Black Olives (chopped)
2 T Lemon Juice
1⁄3 c Extra-Virgin Olive Oil
Instructions
  1. Simmer the chopped figs in the brandy and water for 10-12 minutes, until the liquid has been mostly absorbed.
  2. In a food processor, blend the anchovies, capers, and mustard to a fine paste.
  3. Add the olives, the figs, and the rest of the brandy-water, if any remains, and blend into a coarse paste.
  4. Add the lemon juice and olive oil and blend until smooth. 
  5. Taste and add a little black pepper if you think it needs it, then transfer it into a serving bowl and refrigerate until ready to use. Serve at room temperature.
Source

Pedaling through Provence, Sarah Leah Chase