Ingredients for Black Olive And Fig Tapenade
- 1 cup pitted Kalamata olives
- 2 cloves garlic
- Coarse Sea Salt, to taste
- 1/2 cup fresh figs (quartered)
- 1/4 cup extra virgin olive oil
- Lemon Juice
- Fresh Parsley
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How to Make Black Olive And Fig Tapenade
- Combine 1 cup pitted Kalamata olives, 1/2 cup fresh figs (quartered), 2 cloves garlic, 1/4 cup extra virgin olive oil, 2 tablespoons capers (drained), 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, and a pinch of red pepper flakes in a food processor.
- Process until the mixture reaches your desired consistency, scraping down the sides as needed. Start with pulsing, then blend for a smoother texture.
- Taste and adjust seasoning as needed, adding more red wine vinegar for tanginess or olive oil for richness.
- Transfer to a serving bowl and let sit at room temperature for at least 15 minutes to allow the flavors to meld. Garnish with fresh oregano or a drizzle of olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
192g
Fat
28g
Carbs
22g
