California Ripe Olive and Fig Tapenade

Teresa Blackburn
  • Yield: 3 1/2 cups


1/2cup halved dried figs
2 garlic cloves, peeled
1cup water
1cup whole pitted California Ripe Olives, drained
1/2cup artichoke hearts, drained
1tablespoon capers, rinsed and drained
1tablespoon Dijon mustard
1tablespoon sherry or red wine vinegar
1/4teaspoon black pepper
1/2cup extra-virgin olive oil


  1. Place figs in a microwave-safe measuring cup and cover with cold water.  Microwave on HIGH 4 minutes, or until water is near boiling. Let cool at room temperature, allowing figs to soften. Drain, reserving 2 tablespoons soaking liquid.
  2. Combine figs and reserved liquid with remaining ingredients, except olive oil, in a food processor.  Process until smooth, or leave it chunkier to suit your taste.
  3. With the motor running, drizzle in olive oil. Transfer to an airtight container and store in the refrigerator up to 10 days. Makes 3 1/2 cups.
**Note: Add 1 teaspoon chopped fresh herbs (thyme, oregano, cilantro, tarragon or rosemary) and 1 teaspoon citrus zest.