LEMON & FIG TAPENADE

LEMON & FIG TAPENADE image

Categories Lemon

Yield 1 Cup

Number Of Ingredients 10

2 garlic cloves, peeled
2 dried Black Mission figs, stems discarded, quartered
2 anchovy fillets
1 cup brine-cured black olives, pitted (I used Kalamata olives.)
1 tablespoon drained capers
3 tablespoons Lemon Oil or olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons brandy
a pinch of freshly-ground pepper

Steps:

1. Turn on the food processor and add the garlic cloves to the bowl with the motor running. Once the garlic is finely chopped, drop in the figs and anchovies. Continue to process until finely chopped. 2. Add the olives and capers and again process until finely chopped. 3. Transfer the mixture to a bowl or a container with a lid. Add the Lemon Oil or olive oil, lemon zest, lemon juice, brandy and pepper. Mix well and taste. Adjust the seasonings to suit your tastes. 4. Either serve the tapenade immediately, or refrigerate in a covered container. Bring the tapenade to room temperature before serving. 5. Enjoy! Note: This makes about 1 cup of tapenade. Instead of brandy, you can use Cognac. Lori suggests serving the tapenade with a mild goat cheese (which is what I did). Don't forget to add lots of crusty bread!