Name: Olive & Fig Tapenade
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 c. packed stemmed and quartered dried Mission figs (about 5.5 oz.) -; 1 c. pitted kalamata olives -; 1 tbsp. balsamic vinegar -; 1 tbsp. capers, drained -; 2 tsp. whole-grain mustard -; 1 tsp. fresh thyme leaves -; 1 small clove garlic, coarsely chopped -; 1/3 c. extra-virgin olive oil -; 1 tbsp. fresh lemon juice -; Pinch of crushed red pepper flakes (optional) -; Kosher salt -; Freshly ground black pepper -; Chopped fresh parsley, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Olive & Fig Tapenade

1. 1/2 c. packed stemmed and quartered dried Mission figs (about 5.5 oz.) -

2. 1 c. pitted kalamata olives -

3. 1 tbsp. balsamic vinegar -

4. 1 tbsp. capers, drained -

5. 2 tsp. whole-grain mustard -

6. 1 tsp. fresh thyme leaves -

7. 1 small clove garlic, coarsely chopped -

8. 1/3 c. extra-virgin olive oil -

9. 1 tbsp. fresh lemon juice -

10. Pinch of crushed red pepper flakes (optional) -

11. Kosher salt -

12. Freshly ground black pepper -

13. Chopped fresh parsley, for serving -

How to cook deliciously - Olive & Fig Tapenade

1. Stage

Place figs in a small heatproof bowl and cover with boiling water. Let sit until plump and soft, 8 to 10 minutes; drain.

2. Stage

In a food processor, process rehydrated figs, olives, vinegar, capers, mustard, thyme, and garlic until a chunky paste forms. With the motor running, slowly drizzle in oil and continue to process, scraping down sides of bowl as needed, until mostly smooth, 2 to 3 minutes. Add lemon juice (start with less than called for and add more as desired) and crushed red pepper flakes (if using); season with salt and black pepper.

3. Stage

Transfer tapenade to a serving bowl and top with parsley.