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Fig and Olive Tapenade

2 cups
Appetizers

Characteristics

Dairy Free Gluten Free Vegan Vegetarian

Nutritional Facts Per Serving

99
Calories
1.1 g
Protein
7.8 g
Carbs
1.9 g
Fibre
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Nutritional Facts

Per 1/8 cup serving:
  • Amount Per Serving % Daily Value
  • Calories 99
  • Fat 7.8 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   279 mg
  • Carbohydrate 7.8 g
    • Fibre   1.9 g
    • Sugars  
  • Protein 1.1 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 2 %
    • Iron 4 %

Method

  1. Place figs in a pot, cover with cold water and set over high heat. Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes.
  2. Drain the figs and then place in a food processor. Add the remaining ingredients and pulse until finely chopped; do not puree. Transfer to a serving bowl and cover.
  3. Refrigerate for 4 hours or overnight to allow flavours to meld, and then serve. Will keep a few days in the fridge.

 Note: Dried black mission figs are available in the aisle where other bag dried fruits are sold.

Recipe Options: For a sharper taste, replace one of the figs with one tablespoon of capers. Add them to the food processor when processing the other ingredients. For a saltier, more intriguing taste, replace one of the figs with threes anchovies, processing them as described for the capers. Use chopped walnuts instead of pine nuts.

A tasty way to use this tapenade: Use the tapenade to make delicious canapes. For example, spread toasted baguette rounds with soft goat cheese, top with a spoonful of tapenade, and garnish with a small slice of pear and a small, fresh basil leaf.

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