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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

September 16, 2012

30 min or less active, 60 min or less total, appetizer, condiment, fall, gluten-free, misc, summer, vegan

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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Information

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
Sodium: 150.1mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 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

Preparation

  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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