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.
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
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.
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 AND BLACK OLIVE TAPéNADE
This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Spreads
Time 45m
Yield 1 cup
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.
- If using a food processor, 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). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
- Pound in the drained figs.
- Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.
Nutrition Facts : Calories 1313.5, Fat 123.5, SaturatedFat 17, Sodium 1425.5, Carbohydrate 60.1, Fiber 12.3, Sugar 36.6, Protein 4.4
More about "tapenade fig and olive recipes"
BEST FIG AND OLIVE TAPENADE RECIPE - HOW TO MAKE TAPENADE
From food52.com
Reviews 51Servings 8Cuisine ItalianCategory Appetizer
FIG & OLIVE TAPENADE RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 2 mins
FIG AND OLIVE TAPENADE | RECIPE | OLIVE TAPENADE, OLIVE TAPENADE …
From pinterest.com
FIG AND OLIVE TAPENADE | RECIPE | TAPENADE, GOURMET APPETIZERS ...
From pinterest.ca
OLIVE FIG AND HONEY TAPENADE RECIPES
From recipes.servegame.org
FIG AND BLACK OLIVE TAPENADE CROSTINI - POETRY OF SPICES
From poetryofspices.com
BLACK OLIVE TAPENADE WITH FIGS AND MINT RECIPE - FOOD & WINE
From foodandwine.com
FIG TAPENADE RECIPE | MYRECIPES
From myrecipes.com
OLIVE AND FIG TAPENADE RECIPE : SBS FOOD
From sbs.com.au
FIG AND OLIVE TAPENADE RECIPE - FOOD.COM | RECIPE | TAPENADE …
From pinterest.nz
FIG AND OLIVE TAPENADE CROSTINI WITH WALNUTS - PINCH ME, I'M EATING!
From pinchmeimeating.com
OLIVE AND FIG TAPENADE - LESLEY STOWE RAINCOAST CRISPS
From lesleystowe.com
KALAMATA OLIVE AND FIG TAPENADE RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
OLIVE & FIG TAPENADE - STEVEN AND CHRIS - CBC
From cbc.ca
FIG AND OLIVE TAPENADE - PLAIN.RECIPES
From plain.recipes
FIG AND OLIVE TAPENADE | RECIPE | OLIVE TAPENADE, TAPENADE, …
From pinterest.com
RUSTIC FIG AND OLIVE TAPENADE - PLANT-FORWARD LIVING
From livitygardens.com
FIG AND BLACK OLIVE CRISPS RECIPES
From recipes.servegame.org
DRIED FIG AND OLIVE TAPENADE - BRAIN HEALTH KITCHEN
From brainhealthkitchen.com
FIG AND OLIVE TAPENADE | THRIFTY FOODS RECIPES
From thriftyfoods.com
FIG & OLIVE TAPENADE - HAPPY BELLY AFTER
From happybellyafter.com
OLIVE AND FIG TAPENADE - GARDEN THERAPY
From gardentherapy.ca
14 OLIVE TAPENADE RECIPES FOR PASTA, BREADS, AND MORE - CO
From brit.co
FIG & OLIVE TAPENADE – THE WANDERING CHEW
From wanderingchew.ca
OLIVE AND FIG TAPENADE - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
OLIVE AND FIG TAPENADE - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
BLACK OLIVE TAPENADE WITH FIGS & ROSEMARY - A VIRTUAL VEGAN
From avirtualvegan.com
FIG AND OLIVE TAPENADE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FIG AND OLIVE TAPENADE RECIPES - COOKEATSHARE
From cookeatshare.com
OLIVE TAPENADE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
FIG AND ROSEMARY BLACK OLIVE TAPENADE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
FRENCH FIG OLIVE TAPENADE - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
FIG AND OLIVE TAPENADE RECIPE
From recipegraze.com
HOMEMADE GIFT RECIPE TO GIVE OR KEEP: FIG & OLIVE TAPENADE FOR …
From thekitchn.com
FIG & OLIVE TAPENADE WITH BRIE - TASTEALOTTA
From tastealotta.com
FIG AND OLIVE TAPENADE - OLIVES
From worldrecipes.org
EGGPLANT AND OLIVE TAPENADE BEST RECIPES
From findrecipes.info
FIG AND OLIVE TAPENADE DELICIOUS RECIPE - BHELDI BLOGS
From bheldi.com
FIG AND OLIVE TAPENADE | RECIPE | TAPENADE RECIPE, OLIVE TAPENADE ...
From pinterest.ca
OLIVE AND FIG TAPENADE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love