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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
192g
Fat
28g
Carbs
22g
