The figs and olives strike a lovely balance of savory and sweet, with the balsamic vinegar adding twang and the rosemary anchoring the spread with its woodsy scent. We made our fig and olive tapenade in a food processor and loved the fine texture, but chop it all rustic-like if you prefer. Crackers or crostini are a must, but serve it with fresh goat cheese (or parmesan, or blue) for even more party karma.
Credit Recipe: Food52
Fig and Olive Tapenade Recipe
Ingredients
- 4 ounces dried figs
- 1/2 cup Kalamata olives
- 1/2 cup pimiento-stuffed green olives
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh rosemary
Instructions
- Mince figs and olives finely (or, if you prefer a finer texture, pulse a few times in the food processor).
- Add rosemary, balsamic vinegar, and olive oil and mix (or process). You may need to add a little more olive oil to get to the texture and consistency you want.
- Serve as a dip or spread with crostini and crackers. I like to serve it alongside goat cheese.
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