/2 cup dried black figs
1 cup black olives (kalamata!), drained
Zest & juice of 1/2 lemon
2 teaspoons mustard (ours from last week! Or any Dijon-style)
1 clove garlic, minced and cooked in a bit of olive oil from 2 minutes
1/2 tablespoon capers, drained
1 teaspoon fresh rosemary, finely chopped
1/2 cup olive oil
Pepper and salt (to taste, if needed)
Method:
- Stem and quarter the dried figs. Place in a saucepan and add enough water to cover. Bring to a simmer, turn heat to low and simmer for 30 minutes, until figs are soft. Strain, reserving the liquid.
- Place in food processor, fitted with blade attachment: drained figs, olives, lemon zest & juice, mustard, sautéed garlic, capers, and rosemary. Pulse until chunks are small. Add olive oil and pulse until you’ve achieved the texture you like.
- Taste and adjust seasoning with salt & pepper. If tapenade is too thick, use the reserved fig poaching liquid to thin it out.
- It’s even better the next day.