Tapenade Noir à la Figue (Olive Spread with Figs)

Name: Tapenade Noir à la Figue (Olive Spread with Figs)
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 1 cup (about 5 oz.) finely chopped dried Black Mission figs; 3 ⁄ 4 cup (about 5 oz.) pitted dry-cured black olives; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup salt-packed capers, rinsed and drained; 1 tbsp. fresh lemon juice; 6 oil-packed anchovies, drained; 3 cloves garlic, finely chopped; Freshly ground black pepper, to taste

Serves
makes 2 Cups

LANDON NORDEMAN

This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Ingredients

1 cup (about 5 oz.) finely chopped dried Black Mission figs
³⁄₄ cup (about 5 oz.) pitted dry-cured black olives
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup salt-packed capers, rinsed and drained
1 tbsp. fresh lemon juice
6 oil-packed anchovies, drained
3 cloves garlic, finely chopped
Freshly ground black pepper, to taste

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Instructions

Step 1

Combine all ingredients in a food processor and pulse until evenly chopped and combined. Transfer to a bowl, cover with plastic wrap, and store in the refrigerator for up to 1 week.

Combine all ingredients in a food processor and pulse until evenly chopped and combined. Transfer to a bowl, cover with plastic wrap, and store in the refrigerator for up to 1 week.