IMPROVED FIG-OLIVE TAPENADE.

 

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Ingredients

  • 1 cup dried mission figs, stemmed, quartered.
  • 2 cups water.
  • 1 tsp ginger (fresh is best, crystallized permissible, powdered o.k.).
  • 1 tsp peppercorns.
  • 2 tsp onion flakes.
  • 2-3 cloves garlic.
  • 4 Tb lemon juice.
  • 2 Tb olive oil.
  • 1 Tb quality, spicy mustard.
  • 1-2 tsp each thyme/rosemary (I used dried).
  • 1 cup oil cured black olives.
  • 2 Tb balsamic vinegar (I may have used a bit less, and used white truffle balsamic).
  • 1/2 Tb capers.

Directions

  • In a small saucepan, bring water to a boil, then add figs, ginger, peppercorns, and onion flakes. Leave this to simmer for about 20-30 minutes, until the figs are plump.
  • Whisk together mustard, herbs, lemon juice, and olive oil, and set aside for flavors to sink in while figs are simmering.
  • When figs are plumped, blend until chunky with the lemon juice/olive oil/herb/mustard mixture, olives, capers, and vinegar. If you do not have a blender, with some vigor, a mortar and pestle may be used. Adjust to your taste, seasoning with fresh cracked pepper and salt if necessary.
  • For a sweeter version, simmer figs with water and brandy, and add a tablespoon of honey. Instead of thyme and rosemary, try cinnamon and nutmeg.
  • Caramelized onions or sun-dried tomatoes also make for great additions.
  • Serve with crostini, fresh or grilled vegetables, cheese, or meats, or in sandwiches, wraps, or pastries.

Notes

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