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Fig-Olive Tapenade

Fig-Olive Tapenade

Figs and olives provide the deep, briny-sweet base for a harmony of flavors: a chili flake kick, earthy rosemary, and orange zest brightens the whole mix.

By Elizabeth GermainNovember 20, 2017

  • Makes
    2 cups
  • Cook Time
    20 minutes
  • Rating

A combination of Kalamata and oil-cured olives provided a balance of flavor and texture. To easily pit the olives, flatten them with the side of a chef’s knife, then pull out the pits. Soaking the figs ensured they became smooth when processed. We love this tapenade smeared on crostini, as a dip for crudite, tossed with steamed vegetables or potatoes, or combined with olive oil and vinegar for a quick vinaigrette.

Tip

Don’t forget to check your olives for pits, even if they’re labeled “pitted.” An olive pit can ruin the blades of a food processor.

Ingredients
  • 1

    cup water

  • 5

    ounces (1 cup) dried black mission figs, stemmed

  • 1

    cup Kalamata olives, pitted, rinsed and patted dry

  • ½

    cup oil-cured olives, pitted

  • ¼

    cup brined capers, rinsed and squeezed dried

  • 2

    anchovy fillets, patted dry

  • 1

    teaspoon chopped fresh rosemary

  • ½

    teaspoon grated orange zest

  • ½

    teaspoon red pepper flakes

  • ¼

    cup extra-virgin olive oil

Step 1

In a small saucepan, bring the water to a boil. Add the figs, then cover and remove from heat. Let sit for 15 minutes.

Drain the figs, reserving the soaking liquid. In a food processor, combine the figs, both olives, the capers, anchovies, rosemary, zest, pepper flakes and 2 tablespoons of the soaking liquid. Process until a smooth paste forms, 1 to 2 minutes, scraping the bowl halfway through.

Step 2

With the motor running, add the oil in a steady stream and process until incorporated, about 30 seconds. Transfer to a bowl, cover with plastic, then let sit for 1 hour before serving. Keeps, refrigerated, for up to 3 weeks.

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