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Fig-Olive Tapenade


Fig-Olive Tapenade Recipe

Ingredients:
  • 1/2 cup (85 g) stemmed and quartered dried Black Mission figs
  • 1 cup (250 ml) water
  • 1 cup (170 g) black olives, rinsed and pitted
  • 1 garlic clove, peeled
  • 2 teaspoons capers, rinsed and drained
  • 2 anchovy fillets
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon finely chopped fresh rosemary or thyme
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup (60 ml) extra virgin olive oil
  • Coarse salt and freshly ground black pepper
Directions:
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