Ingredients for Black Olive And Fig Tapenade
- Pitted Black Olives
- Garlic Clove
- Coarse Sea Salt
- Dried Fig
- Olive Oil
- Lemon Juice
- Fresh Parsley
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
192g
Fat
28g
Carbs
22g
