Olive Fig And Honey Tapenade Recipes
FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
OLIVE, FIG, AND HONEY TAPENADE
In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.
FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
FIG AND OLIVE TAPENADE
Make and share this Fig and Olive Tapenade recipe from Food.com.
Provided by sofie-a-toast
Categories Spreads
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
FIG-OLIVE TAPENADE
Provided by David Lebovitz
Categories Condiment/Spread Fruit Olive Vegetable Fig
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
BLACK OLIVE AND FIG TAPENADE
Make and share this Black Olive and Fig Tapenade recipe from Food.com.
Provided by Outta Here
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- Serve at room temperature.
Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2
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FIG AND OLIVE TAPENADE | THRIFTY FOODS RECIPES
Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes. Drain the figs and then place in a food …
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FIG AND OLIVE TAPENADE - CTV
2022-06-01 Place the olives in the bowl of a food processor or mini-chopper. Remove the stems from the figs, roughly chop by hand and add to the olives. Add the olive oil, balsamic vinegar, capers, honey, lemon zest and garlic and pulse until the tapenade is evenly chopped but not puréed. Transfer the tapenade to a jar and store it refrigerated.
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HOMEMADE GIFT RECIPE TO GIVE OR KEEP: FIG & OLIVE TAPENADE FOR …
2019-05-02 I incorporated a mix of both green and black olives, green calamyrna figs rather than black mission, capers, fresh thyme, honey, balsamic vinegar, black pepper, and olive oil. After a few hours, the flavors married and became a sweet and sour kind of jam to match with the Stilton I picked as a pairing partner.
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OLIVE TAPENADE RECIPE - DAVID LEBOVITZ
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OLIVE TAPENADE WITH HONEY DATES | NATIONAL HONEY BOARD
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From honey.com
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FIG & OLIVE TAPENADE – THE WANDERING CHEW
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OLIVE, FIG, AND HONEY TAPENADE RECIPE | RECIPE | HEALTHY APPETIZER ...
Nov 15, 2019 - Bring Middle Eastern flavors to your table with this sweet-and-salty tapenade recipe of black olives, walnuts, capers, figs, and honey.
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FRENCH FIG OLIVE TAPENADE - SIMPLE NOURISHED LIVING
2019-03-04 Serve the tapenade with slices of French bread, crostini or crackers. Use as a dip for veggies like Belgian endive, radishes, cucumbers and grape tomatoes. Chunkier versions can also be used as a topping for eggs, fish and almost any protein. Spoon tapenade over goat cheese or cream cheese, and sprinkle with walnuts.
From simple-nourished-living.com
From simple-nourished-living.com
FIG AND OLIVE TAPENADE RECIPE
Fig and Olive Tapenade Recipe with 460 calories. Includes extra-virgin olive oil, balsamic vinegar, honey, ground black pepper, figs, capers, black olives, chopped fresh thyme.
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OLIVE, FIG AND HONEY TAPENADE RECIPE | EAT YOUR BOOKS
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OLIVE, FIG, AND HONEY TAPENADE RECIPE | MARTHA STEWART
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From recipessolutions.netlify.app
FIG AND OLIVE TAPENADE - NAPLES OLIVE OIL COMPANY
Sweet and Savory Our Fig and Olive Tapenade blends the flavors of the California countryside – abundant with fig trees and olive groves. This tapenade is handcrafted, made fresh in small batches, and combines only the best quality ingredients. Serving Suggestions: It is a unique blend that can be used as a spread on sandwiches, with artisan cheeses or as an appetizer with …
From naplesoliveoilcompany.com
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From poetryofspices.com
From poetryofspices.com
FIG AND OLIVE TAPENADE - THE MESSY BAKER
2012-11-21 Place the figs in a pot, cover with cold water and bring to a boil over high heat. Remove from the heat and let the figs plump up in the water for 15 minutes. Drain well. Place the drained figs in a food processor. Add the remaining ingredients and pulse until well combined and finely chopped; do not purée. Transfer to a serving bowl, cover ...
From themessybaker.com
From themessybaker.com
FIG & OLIVE TAPENADE OR SUNDRIED TOMATO TAPENADE – THE PERFECT …
2013-11-15 About Me – Lambs Ears and Honey; Work With Me; ×. Home » Recipes » CONDIMENTS & PRESERVES » Fig & Olive Tapenade or Sundried Tomato Tapenade – The Perfect Home-Made Christmas Gift. Fig & Olive Tapenade or Sundried Tomato Tapenade – The Perfect Home-Made Christmas Gift. 15/11/2013 by Amanda. Share. Share. Pin. Tweet. I don’t …
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FIG AND OLIVE TAPENADE CROSTINI WITH WALNUTS - PINCH ME, I'M EATING
2017-03-18 Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Remove from heat. In a medium bowl, combine fig mixture, olive oil, vinegar, rosemary, thyme, cayenne pepper, olives, and garlic. Mix well, and season with salt and pepper to taste.
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BLACK OLIVE TAPENADE CROSTINI BEST RECIPES
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FIG AND OLIVE TAPENADE RECIPE - WEBETUTORIAL
Fig and olive tapenade is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make fig and olive tapenade at your home.. The ingredients or substance mixture for fig and olive tapenade recipe that are useful to cook such type of recipes are:
From webetutorial.com
From webetutorial.com
FIG & OLIVE TAPENADE - HAPPY BELLY AFTER
Add the chopped olives, stir to combine, cover and let cool for 15 minutes. Place the figs and olives in a food processor with the remaining ingredients. Pulse to combine, adding a little more water as necessary to blend, but not purée. Season with salt and pepper. Serve with a soft cheese, such as cream cheese or chevre and a crusty baguette.
From happybellyafter.com
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14 hours ago Make the Smoked Almond Muhammara up to three days in advance and stash it in the fridge. If you want to skip a step, substitute two cups of …
From foodandwine.com
From foodandwine.com
OLIVE AND FIG TAPENADE - LESLEY STOWE RAINCOAST CRISPS
Ingredients. 1 cup Mission figs, quartered; 1 cup pitted niçoise olives or other brined black olives ; 1 Tbsp. capers, drained; 1 large clove garlic, crushed
From lesleystowe.com
From lesleystowe.com
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