Ingredients
1/2 c. (5.5 oz.) packed stemmed and quartered dried Mission figs
Boiling water
1 c. pitted Kalamata olives
1 tbsp. balsamic vinegar
1 tbsp. drained capers
2 tsp. whole-grain mustard
1 tsp. fresh thyme leaves
1 small clove garlic, roughly chopped
1/3 c. extra-virgin olive oil
1 tbsp. fresh lemon juice
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes (optional)
Roughly chopped fresh parsley, for serving
Preparation
Step 1Place figs in a small bowl. Cover with boiling water. Let sit until plump and soft, 8 to 10 minutes; drain.Step 2In a food processor, process rehydrated figs, olives, vinegar, capers, mustard, thyme, and garlic until a chunky paste forms. Slowly drizzle in oil and continue to process, scraping down sides of bowl as needed, until mostly smooth, 2 to 3 minutes. Add lemon juice (start with less than called for and add more as desired), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes, if using.Step 3Transfer tapenade to a serving bowl. Top with parsley.
We especially love how versatile this spread is: Try it as an hors d’oeuvre, mounded atop goat cheese or ricotta-slathered crostini with a drizzle of olive oil. Use it as a condiment in a sandwich with fresh focaccia, prosciutto, and mozzarella cheese. Serve this tapenade with hummus, pita, and sliced veggies as part of a Mediterranean mezze platter. Or think outside the box and tuck it under the skin of a chicken before roasting for the perfect savory-sweet entrée. This condiment delivers big, beautiful flavors with just 10 basic ingredients, and it takes no time at all to come together. (Pro tip: Cut 10 minutes off the total time by doing the rest of your prep while your figs soak.) The best part about this tapenade? It’s a choose-your-own-adventure kind of dish: Don’t have Kalamata olives? Try black or green ones instead. Can’t find figs? Sub in the same amount of dried Medjool dates. No balsamic vinegar? Use red wine vinegar, or double up on the lemon juice. Just keep in mind that different olives will have different levels of salt, and different vinegars will have varying levels of tanginess, so work with a light hand when seasoning at the end with salt and lemon juice, adding a little at a time and adjusting until your tastebuds sing. This olive and fig tapenade will keep covered in the refrigerator for up to 1 week, or freeze for up to 3 months. Did you make this recipe? Let us know how it went in the comments!
