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Fig and Black Olive Tapenade

November 22, 2013 By JJ 9 Comments

Fig and Black Olive Tapenade

A friend tweeted me a week or so ago asking if I had a recipe for Fig and Olive Tapenade. I didn’t, but to say it peaked my interest would be an understatement.

She was looking for a recipe as, thanks to a full roll call of allergies, it is one of the only things she can add to a cheese platter and actually eat. As you can imagine she was sick of paying through the nose for tiny jars.

Fig and Black Olive Tapenade

This month’s cheese-themed Sweet Adventures Blog Hop was the perfect reason to put my recipe developing hat on and get to work. The final post ended up as Ricotta Cheesecake topped with a Fig & Strawberry Compote, but it started as a cheesecake topped with this tapanade.

Fig and Black Olive Tapenade

As the salted caramel of the cheeseboard world it was not too far a stretch to use it as a topping and create a cheese platter in a single cake. On the other hand it is perfect as is with bread, crackers, on a sandwich or simply schmeared across a slice of tangy, crumbly cheese.

Fig and Black Olive Tapenade

Fig and Black Olive Tapenade

Fig and Black Olive TapenadeThis tapenade is the salted caramel of the cheeseboard world. You are welcome.

Makes approx 2 cups

INGREDIENTS

  • 150 g dry figs, stems removed (9-10 pieces)
  • 1/4 c fresh orange juice
  • 1/4 c walnut pieces
  • 100 g pitted kalamata olives, rinsed (approx 2/3 c)
  • 1 tsp fresh oregano leaves, packed
  • 1 tsp fresh thyme leaves, packed
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp fresh cracked black pepper
  • 1 – 2 tsp capers, rinsed, optional

METHOD

Bring orange juice and figs to a simmer. Immediately remove from heat and cover 10 mins. Remove cover and let cool 20 mins.

Toast walnuts in a dry pan for about 5 mins. Rub with a towel to remove skins.

Blitz walnuts in a food processor, add figs and blend to combine, add remaining ingredients plus leftover fig soaking juice and blend to a coarse paste. Taste and adjust seasoning as necessary. Refrigerate until required.

COOK’S NOTES

Feel free to adjust flavours to suit your tastes or allergies…

  • add more figs to make it sweeter or more olives to make it tangier
  • leave out the capers
  • add water for a thinner tapenade or olive oil for a richer one
  • add more or less lemon juice and or vinegar to taste
  • replace walnuts with toasted pepitas or sunflower seeds

vegan // vegetarian // gluten-free // dairy-free // refined sugar-free // soy-free

 

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Filed Under: All Posts, Food, RecipeBox Tagged With: Brunch, Dairy Free, Dip, Fruit, Gluten Free, Inspiration, Nuts, Refined Sugar Free, Spreads, Vegan, Vegetarian

Comments

  1. Helen (Grab Your Fork) says

    November 22, 2013 at 1:28 pm

    Have had black olive tapenade plenty of times before but never with fig! Love this idea!

    Reply
  2. brenda hayes says

    November 22, 2013 at 1:33 pm

    sounds great

    Reply
  3. Claire @ Claire K Creations says

    November 22, 2013 at 3:10 pm

    Would you believe I think I have every ingredient in my kitchen/garden?! Looks like the perfect dip for my afternoon nibbles. What a good friend you are JJ!

    Reply
  4. Stephanie - The Dessert Spoon says

    November 22, 2013 at 3:18 pm

    Thank you! This looks so delicious and is just the thing to add to the cheeseboard I was planning for Christmas lunch!

    Reply
  5. Kyrstie@A Fresh Legacy says

    November 22, 2013 at 4:20 pm

    Love this recipe JJ. A great thing to make for Sunday nibbles.

    Reply
  6. Alexandra says

    November 22, 2013 at 4:20 pm

    I can’t tell you how much this made my day! I can’t wait to make it and report back. Thanks for giving us AF a place on the cheeseboard 🙂

    Reply
  7. Laura (Tutti Dolci) says

    November 22, 2013 at 5:32 pm

    I love fig crostini so this tapenade sounds wonderful!

    Reply
  8. Lizzy (Good Things) says

    November 23, 2013 at 3:55 am

    Thanks for sharing this, JJ… you had me at the mention of figs… and I love that this recipe uses dried figs!

    Reply
  9. Amanda@ChewTown says

    November 26, 2013 at 12:21 pm

    Again with the brilliant pairing of fig! I can’t imagine what this actually tasted like, but I really think I need to make it and find out.

    Reply

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