Olive and Fig Tapenade
(Used in this project: Circle Canning Labels and Scallop Tags in Casablanca style.)
There seems to be no end to the combination of sweet and salty recipes out there and I can certainly see why. The balance of strong, sometimes conflicting flavors makes your mouth sing and your stomach call out for more. The addition of salt to desserts is just one way this trend has proven it’s around to stay.
A combination of salty Kalamata olives and sweet dried figs will ensure that your guests will stay around as well, at least until it’s all gobbled up. This recipe is so easy to make and such a hit when entertaining, that I always make the 2 full cups that this recipe produces. If you are having a smaller gathering or just want to snack on it yourself, then cut this recipe in half. Keep the ingredients close by though, I know you will be back for more!
Fig and Olive Tapenade
• 1 cup dried mission figs, stems removed
• 1 cup pitted Kalamata olives
• 1/4 cup dried apples or apricots
• 2 tbsp capers
• 2 tbsp good quality sweet balsamic vinegar
• 1 tbsp fresh rosemary leaves
• 1 tbsp good quality olive oil
Add all ingredients except the olive oil to a food processor and pulse until the mixture is fully blended but course. Drizzle in the olive oil and pulse one more time to stir.
Spoon mixture into two short, wide-mouth 250 ml / 8 oz canning jars. Label and refrigerate until party day. Can be made up to 3 days ahead. Serve with crackers or bread and a medium sharp cheese like cheddar or gouda.
Used In This Project:
- Circle Labels • I chose the “Casablanca” style in Plum.
- Scallop Tags • I chose the “Casablanca” style in Plum.
More homemade gift ideas from Stephanie:
Mason Jar Sprouting Kit Herb Infused Vinegars Pickled Golden Beets Caramel in a Can
Shop Our Food/Craft Collection:
This looks amazing. I can’t wait t try it and serve it at our private olive oil tastings! Looking forward to more … thanks.
Olive and Fig Tapenade | Evermine Blog