Ingredients
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3/4 cup water
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1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
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1 1/2 tablespoons lemon juice
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2 teaspoons whole grain mustard
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1/2 tablespoon capers, rinsed, drained and squeezed dry
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1 teaspoon finely chopped fresh rosemary
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1/3 cup extra-virgin olive oil
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salt and black pepper, if necessary
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1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
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1 small garlic clove, peeled
Instructions
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.