City Palate

The Entertaining Issue - November December 2017

Fig and Olive Tapenade
Sep/Oct 2008
This slightly sweeter version of the classic olive tapenade is quick to make and keeps well in the fridge. Serve it with chèvre and sliced baguette or crackers.

Half a 250 g package dried figs
1/2 c. pitted Kalamata olives, or a combination of black and green olives
1/2 c. walnuts, toasted
1 T. capers, drained
1 T. balsamic vinegar
1 T. olive or canola oil, plus extra as needed
Sprigs of fresh thyme or one of rosemary, leaves pulled off stems

Make sure your dried figs are nice and plump; if not, pour boiling water over them and let them sit for 20 minutes or so, then drain well. Put everything into a food processor and pulse until as chunky or finely blended as you like; add a little extra oil if necessary. Makes about 2 cups. Keeps in the fridge for a week.

Sauces, Dressings & Condiments