For the Love of Tapenade

Last modified on February 2nd, 2018 at 10:53 pm

During our trip to France, every city market we visited had entire tables filled with large bowls of tapenade. This Provençal favourite, made with two very key ingredients: olives and capers, was a staple during our honeymoon. One afternoon in Sarlat-la-Caneda, we approached a tapenade table – entranced by the colours, smell and texture – and ordered 500g of sun-dried tomato tapenade. The server stuffed his hand into a bag as a glove, reached into the fiery red bowl, grabbed a handful and slapped it on the scale, tying it with a twisty. A baguette, duck salami, and tapenade was one of our favourite meals as we ate it on our way toward the city of Toulouse in our little Fiat. We have put a spin on that tapenade by combining the sweetness of figs, with the salty flavour of olives and capers. Our Fig Tapenade is a great spread to have handy for a snack or stay-in-and-drink-wine night.

Bon appetit xo

Chef | Sous Chef

 

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For the Love of Tapenade

This Provençal favourite, made with olives and capers, was a staple during our honeymoon to France.

  • Author: Chef Sous Chef
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2-3 cups 1x
  • Category: Food + Drink, Appetizer
  • Cuisine: French
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Ingredients

  • 4 whole figs
  • 1/3 cup pitted black olives
  • 1 clove garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp capers
  • 1 tbsp olive oil
  • 1 tsp freshly chopped rosemary

Instructions

No. 1 | Roughly chop figs, olives and garlic

No. 2 | Add to blender with balsamic, capers, and rosemary, pulse for about 15-20 seconds until you reach desired consistency

No. 3 | Taste and season with salt and pepper to suit

No. 4 | Spread over crackers, crostini, or flatbread and finish with a drizzle of honey

 

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1 Comment

  • Reply
    Maggie
    November 24, 2017 at 1:25 pm

    I love the use of figs in the tapenade. It is such a nice flavour with the olives. Making this every time I throw a party!

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