Fig-Olive Tapenade

Fig-Olive Tapenade
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • Coarse salt
  • 2 anchovy fillets
  • ¼ cup extra-virgin olive oil
  • 1 ½ tablespoons lemon juice
  • 1 cup water
  • 1 cup black olives
  • 1 teaspoon rosemary or thyme
  • + 5 more ingredients
    • 2 teaspoons whole-grain mustard
    • ½ cup dried Black Mission figs
    • 1 garlic clove
    • freshly ground black pepper
    • 2 teaspoons capers

1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain. 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.)...

View full recipe at Epicurious

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