TAPENADE (FIG AND OLIVE)

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TAPENADE (FIG AND OLIVE) image

Number Of Ingredients 9

6 dried black figs, stemmed and diced
2 tablespoons brandy
1/4 cup water
1 tablespoon dijon style mustard
1 anchovy fillet, rinsed and cut in 3-4 pieces
1 cup oil-cured pitted black olives
1 tablespoon fresh lemon juice
1/4 cup olive oil
fresh ground black pepper

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.

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