| Prep: 10 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 6g | 1g | 57g |
| sugars | fibre | protein | salt |
| 29g | 7g | 3g | 1.2g |
In mastering the beautiful dance between fruit and savory, one of my favorite go-to’s is undoubtedly the Fig and Olive Tapenade. Inspired by my travels through the sun-kissed, vine-covered hills of California, this creative dish imbues a Mediterranean warmth into everyday moments, turning even afternoon snacking into a gourmet experience.
The Perfect Fusion
What makes this Fig and Olive Tapenade so unique? It’s the alchemy of combining sweet, chewy figs with briny, rich Kalamata olives. It’s a symphony of contrasting notes harmonizing into a tantalizing spread that’s complex, robust, and yet health-conscious. Sharing this tapenade with my children, I’m delighted to fill their plates – and their bodies – with the countless health benefits it offers. It’s no secret that olives, figs, and olive oil, are nutritional powerhouses, rich in dietary fiber, antioxidants, and healthy fats. Paired with bright lemon juice, aromatic garlic, and capers, this dish strikes a fantastic balance between health and taste that loves you back.
Creating Culinary Connections
Familiar yet unexpected, this tapenade shares culinary ties with traditional Mediterranean dishes while infusing it with a new sense of vitality. It’s a perfect bridesmaid to my Pasta Peperonata or brings balance and excitement when served alongside my simple Greek salad. The Fig and Olive Tapenade is a true testament to how the power of wholesome, organic ingredients can transform a simple meal into a gastronomic delight that echoes the heart-warming, sunshine-infused memories of my Californian upbringing.
Layered on a crunchy slice of baguette or stirred into a bowl of warm pasta, every bite encapsulates the lively spirit of the West Coast – carefree yet sophisticated, rustic yet innovatively fresh. Each moment spent savoring this tapenade is an opportunity to cultivate joy, health, and an appreciation for the subtle nuances of culinary artistry.
What You’ll Need
- 1 cup dried figs
- 1/2 cup water
- 1 cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon capers
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1 baguette, cut into 1/4-inch thick slices
Method
Step One
Start by combining the 1 cup of dried figs and 1/2 cup of water in a small saucepan. Bring to a simmer and cook until the figs are softened and the water has been absorbed, about 10 minutes.
Step Two
While the figs are simmering, pit your Kalamata olives if they are not already pitted. You should have 1 cup of pitted olives when you are finished.
Step Three
In a food processor, combine the softened figs, pitted olives, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 cloves of minced garlic, 1 tablespoon of capers and 1/8 teaspoon of ground black pepper.
Step Four
Pulse the mixture in the food processor until everything is finely chopped and well mixed. You want the texture of your tapenade to be thick but spreadable.
Step Five
Transfer the tapenade to a bowl, then stir in 1/4 cup of chopped fresh parsley. This will add a burst of fresh flavor and a beautiful color to your tapenade.
Step Six
Slice your baguette into 1/4-inch thick slices. You can toast these if you like for extra crunch.
Step Seven
Spread a generous amount of the fig and olive tapenade onto each slice of baguette. Serve and enjoy!
