Tapenade Fig And Olive Recipes

OLIVE, FIG, AND HONEY TAPENADE

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

Olive, Fig, and Honey Tapenade image

Steps:

Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

Ingredients

3/4 cup pitted black olives
1/3 cup walnuts
1 tablespoon capers, rinsed and drained
3 dried figs, stems removed
2 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon apple-cider vinegar

FIG AND OLIVE TAPENADE

Make and share this Fig and Olive Tapenade recipe from Food.com.

Provided by sofie-a-toast

Categories Spreads

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 10

Fig and Olive Tapenade image

Steps:

In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.

Ingredients

1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
3/4 cup water
1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
1 1/2 tablespoons lemon juice
2 teaspoons whole grain mustard
1 small garlic clove, peeled
1/2 tablespoon capers, rinsed, drained and squeezed dry
1 teaspoon finely chopped fresh rosemary
1/3 cup extra-virgin olive oil
salt and black pepper, if necessary

FIG-OLIVE TAPENADE

Provided by David Lebovitz

Categories Condiment/Spread Fruit Olive Vegetable Fig

Yield 6 to 8 servings

Number Of Ingredients 11

Fig-Olive Tapenade image

Steps:

1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.

Ingredients

1/2 cup (85 g) stemmed and quartered dried Black Mission figs
1 cup (250 ml) water
1 cup (170 g) black olives, rinsed and pitted
1 garlic clove, peeled
2 teaspoons capers, rinsed and drained
2 anchovy fillets
2 teaspoons whole-grain mustard
1 teaspoon finely chopped fresh rosemary or thyme
1 1/2 tablespoons lemon juice
1/4 cup (60 ml) extra virgin olive oil
Coarse salt and freshly ground black pepper

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Provided by Melissa Clark

Categories dips and spreads, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 10

Fig-Olive Tapenade With Prosciutto and Persimmon image

Steps:

Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

Ingredients

1/2 cup dried figs, stems trimmed
1/2 cup pitted Kalamata olives
2 anchovy fillets
1 teaspoon fresh lemon juice, more to taste
1 small garlic clove, coarsely chopped
3/4 teaspoon minced fresh rosemary
1/4 cup extra-virgin olive oil, more if needed
Prosciutto, for serving
Persimmon wedges, for serving
Toasted country bread, crackers or breadsticks, for serving

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Tapenade Fig And Olive Recipes

OLIVE, FIG, AND HONEY TAPENADE

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

FIG AND OLIVE TAPENADE

Make and share this Fig and Olive Tapenade recipe from Food.com.

FIG-OLIVE TAPENADE

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

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