Best Fig And Olive Tapenade Recipes

OLIVE, FIG, AND HONEY TAPENADE

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.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

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.

FIG AND OLIVE TAPENADE

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.

BLACK OLIVE AND FIG TAPENADE

Steps:

• Put all ingredients in blender or food processor and pulse until blended to desired consistency.
• Serve at room temperature.

FIG AND BLACK OLIVE TAPéNADE

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.
• If using a food processor, 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). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
• Pound in the drained figs.
• Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

BLACK OLIVE AND FIG TAPENADE

Steps:

• 1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
• 2. Serve at room temperature.

BLACK OLIVE AND FIG TAPENADE

Steps:

• This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.

FIG AND OLIVE TAPENADE

Steps:

• 1. 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. 2. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary or thyme 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.) 3. If using a mortar and pestle, mash the olives with the mustard, garlic, capers, and fresh rosemary or thyme. Pound in the drained figs. Once they are broken up, add in the lemon juice, olive oil and season with salt and pepper, and fig juice, if necessary. 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. A tip from Carrie is to make this tapenade at least one day before you intend to serve it, which allows the flavors to meld and develop.

FIG AND OLIVE TAPENADE

Steps:

• Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
• Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

TAPENADE (FIG AND OLIVE)

Steps:

• Place figs, brandy, and water in small saucepan. Bring to simmer over medium heat. Cook 10 minutes or until most of the liquid is absorbed. Cool slightly. Place in the food processor with the capers, mustard, anchovy fillet, olives. Process to form a slightly chunky paste. Add the lemon juice and olive oil. Process until smooth. Season with pepper. Serve at room temperature. May be made the night before and refrigerated.