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.
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
Instructions
Fig & Olive
- Place figs in processor and pulse once or twice until roughly chopped.
- 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
- Place all ingredients in processor and whizz until finely minced and well combined.
- Top with extra oil and store the tapenades in clean, sterilised jars in the fridge.
Tried this recipe?Let us know how it was!