California Ripe Olive and Fig Tapenade
Teresa Blackburn
- Yield: 3 1/2 cups
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.