Figs are literally falling from the 100+ year old trees behind my office building. I dried more than five pounds and used some to recreate a favorite dip from the grocery store. This tapenade is slightly sweet, savory, briny and fresh all in one. Serve smeared over crostini with goat cheese or Parmesan, as I did here.
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Fig Olive Tapenade
Servings: Makes about 1 1/4 cup; 1 serving=2 Tbsp
Time: About 10 minutes active; 40 minutes total
Price: About $8.85 total; $0.90 per serving
Nutrition (per serving):
Calories: 72
Protein: 0.63g
Fat: 3.4g
Saturated fat: 0.46g
Carbohydrates: 11.5g
Fiber: 1.3g
Cholesterol: 0mg
Sodium: 150.1mg
5 oz dried figs
6 oz kalamata olives, pitted
1 lemon, juiced
1 garlic, minced
1 tsp sugar
2 tsp fresh rosemary
1 Tbsp EVOO
1. In a small pot, combine figs with 1 cup water. Bring to a boil over medium heat, then lower heat and simmer 30 minutes. Drain figs and save liquid.
2. In a food processor, add the remaining ingredients, except EVOO, with drained figs. Puree until very smooth. Add EVOO and puree again. Add fig liquid or more EVOO to taste or for thinner consistency.
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