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Fig & Olive Tapenade & Tomato Tapenade
Amanda McInerney of www.lambsearsandhoney.com

Fig and Olive Tapenade

The Fig & Olive Tapenade is utterly delicious - I could eat it with a spoon. The Sundried Tomato one is great too and enormously versatile - try it with pasta, as a pizza base or mixed with sour cream as a dip. I used soft semi-dried figs. If you use the small dried figs you will need to soak them to soften first.
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Prep Time 5 minutes
Total Time 5 minutes
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 200 gms semi-dried figs, or soaked dried figs
  • 200 gms pitted kalamata olives
  • 2 cloves garlic
  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs chopped fresh rosemary
Sundried Tomato
  • 150 gms sundried tomatoes
  • 2 cloves of garlic
  • 1/2 bunch of fresh basil
  • 3 anchovies
  • 3 Tbs olive oil
  • 2 Tbs balsamic vinegar

Method
 

Fig & Olive
  1. Place figs in processor and pulse once or twice until roughly chopped.
  2. Add the rest of the ingredients and whizz until finely minced and well combined. If you prefer the tapenade to be looser, add another Tbs of olive oil.

Sundried Tomato
  1. Place all ingredients in processor and whizz until finely minced and well combined.
  2. Top with extra oil and store the tapenades in clean, sterilised jars in the fridge.

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