FIG & BLACK OLIVE TAPENADE

FIG & BLACK OLIVE TAPENADE image

Yield 4 cups

Number Of Ingredients 12

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2 cups quartered dried black mission figs
3 cups water
4 cups pitted brine-cured Kalamata olives, coarsely chopped.
7 T fresh lemon juice
3 T whole-grain mustard
4 garlic cloves chopped
2 T drained (nonpareil)capers
4 tsp finely chopped fresh rosemary
2 cups extra-virgin olive oil
Freshly ground pepper
Kosher salt
1 cup toasted pin nuts, optional

Steps:

In a heavy medium saucepan, combine the figs ad water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice until the figs are very tender (about 30 minutes) Cool slightly, then drain, reserving 1 T of the liquid. In a food process combine figs, olives, lemon juice, mustard, garlic, capers, rosemary and reserved fig liquid. Pulse to create a thick paste. With the motor running, gradually add the oil. Transfer to a storage container. Season generously with salt and pepper. Cover and refrigerate at least 24 hours to develop flavors. Before serving, bring the tapenade to room temperature. If you are using the pine nuts, stir them into the tapenade just before serving.