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Fig & Olive Tapenade

August 1, 2017

 

You've probably had olive tapenade before but we've added a little twist - dried black Mission figs. The combination of sweet and savory flavors makes for a unique dip your guests will really enjoy. We like to serve it with fresh vegetables and our gluten- and grain-free Chia Seed Crackers

 

Serves 8-10 people

 

Ingredients:
 

  • 1/4 cup extra virgin olive oil

  • 1 cup stemmed and quartered black figs (black Mission figs ideal)

  • 2 anchovy filets

  • 2 cups pitted black olives

  • 3 tbsp lemon juice

  • 4 tsp whole grain mustard

  • 2 garlic cloves, minced

  • 1 tbsp capers packed in salt (not brine) - rinsed and patted dry

  • 2 tsp fresh thyme leaves, chopped (plus extra for garnish)

  • black pepper to taste

  • sea salt if necessary (taste tapenade before adding any salt)
     

Instructions:
 

  1. Pulse all ingredients in a food processor into a coarse texture

  2. Serve room temperature or chill

  3. Garnish with fresh thyme leaves


NOTE: Can be made 3-4 days ahead and keep in the refrigerator in an airtight container.

 

 

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