Don't subscribe With fresh crusty bread. It does seem sophisticated but it's so simple to make and it's perfect for when you have company. It was so good I ended up eating a lot of it straight from the food processor when I was decanting it. The tapenade totally took me by surprise when I tried it. I hope you enjoy it :O). Pulse in the olive oil until you’ve achieved a chunky-smooth paste. I love a good tapenade especially when it's easy to make like this one! I have just added that step to the recipe. EXCERPTS AND LINKS MAY BE USED, PROVIDED THAT FULL AND CLEAR CREDIT IS GIVEN TO A VIRTUAL VEGAN WITH APPROPRIATE AND SPECIFIC DIRECTION TO THE ORIGINAL CONTENT. Among all I have to do, I look forward to taking a little time for this. This particular tapenade is a classic combination of two traditional Mediterranean products olives and figs. This sounds like the perfect way to celebrate it! Heat the dried figs, 3 tbsp water, and the rosemary in a small frying pan over medium heat for 3 … I have to bust this out over the holidays! Football season is right around the corner now so I wanted to share with you a delicious recipe for Black Olive Tapenade.This French olive spread is the perfect appetizer you need for any party.. Olive Tapenade comes together in a minute, allowing you to enjoy your guests without spending hours in the kitchen. The recipe works with all sorts of olives—green, black, even the pimiento-stuffed ones—and different types of dried figs. Every year when figs come into season, I throw a small celebration. "I needed to recreate it stat" It makes a lovely change to standard tapenade and is great for people who tend to find the regular kind a little strong and olivey. I love rosemary too and yes it would make an awesome appetizer! (The spread can be thinned with a bit of the reserved fig poaching liquid). This would be such a great appetizer/snack to make when company is coming. He really likes olives and I know he would really like the fig in it too. YIELD: 1 1/2 cups. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, … :), Thanks Jenn! Preparation. Your email address will not be published. The olives work so well with the figs :O). Lucky you having them grow in your garden. Sorry it didn't mention that. As soon as we left I went on a fig hunt. Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes. Drain, reserving a few tablespoons of the liquid. If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary. Place figs in a pot, cover with cold water and set over high heat. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. 1. Thank you Brandi, and really, you've never tried tapenade? My Fig and Black Ripe Olive Tapenade is all made, so I’ll go first. If you love olives then you would adore it! I like your thinking! Thanks Cadry :O), Adore this genius, seasonal twist on tapenade! A twist on the Spanish tapa bar staple. The inspiration for this recipe came from a local cafe called Pure Vanilla, the same cafe that the inspiration for my Raspberry Walnut Squares came from. ½ teaspoon … Rosemary is one of my favorite spices! As I read that you had inspiration from something I'm realizing I saw something a few days ago that inspired me as well and it has completely fallen out of my head. READY IN: 10mins. INGREDIENTS Nutrition. As for inspiration,it happens all the time. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. This rich, soft Fig and Black Olive Tapenade with Rosemary is my twist on traditional tapenade. Recipe by Outta Here. That colour is beautiful <3. The combination of deep, earthy black olives and sweet, ripe, roasted plump figs is a taste sensation and the addition of a little fresh and fragrant rosemary gives it an added pop. Leftover tapenade is wonderful with grilled fish or chicken, or smeared on turkey sandwiches. Do drain liquid from olives before putting into processor. You need to try it soon :O). 1 small clove garlic ▢ Partially cover and cook, stirring once or twice until the figs are very tender (about 30 minutes) Cool slightly, then drain, reserving 1 T of the liquid. The data is a computer generated estimate so should be used as a guide only. Season with black pepper and salt, if necessary. Pound in the drained figs. Thanks so much Aimee. You really don't need anything to sweeten it. 4 People talking Join In Now Join the conversation! Black Olive and Fig Tapenade. Rating: Unrated 0 Ratings. As an alternative to tomato sauce on pizza, In a simple pasta dish - Toss quarter cup through a serving of cooked pasta. This looks a fun recipe to make for fall parties and gatherings! Originally posted here by Mean Chef. Total Carbohydrate This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. I am a bit of a fig addict too! Dark, deep & earthy olives are blended with ripe, plump & juicy figs to make an irresistibly delicious spread with a striking balance of sweet & savoury flavours. https://www.daringgourmet.com/black-olive-fig-tapenade-with-roquefort Lot of it straight from the heat and let the figs simmer the figs plump up the! Our figs this year for making this delish tapenade the food processor when I tried it Black Ripe tapenade... 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