This olive tapenade with figs and mint offers an unexpected yet flavorful combination of ingredients.
This is a sophisticated yet simple appetizer that is sure to please your guests. Serve along side bagel chips, Triscuits or toasted baguette. Or create a meat and cheese board with a combination of spicy and mild charcuterie, slightly salted and softer cheeses, grapes and fresh figs. This olive tapenade would make a wonderful addition. Or mix this olive tapenade into homemade burgers! Just add 1 tbsp. of olive tapenade to 1/4 pound ground beef or turkey. Add more olive tapenade proportionally based on amount of meat used.
Olive Tapenade with Figs and Mint
Prep time
Total time
This recipe is an adaptation from Jaques Pepin.
Author: Sweet It The Spice
Recipe type: Appetizer, Spread
Serves: 2-1/2 cups
Ingredients
- ¾ cup pitted oil-cured black olives
- ¾ cup pitted kalamata olives
- 7 small dried organic figs
- 2 tbsp. capers drained
- 2 garlic cloves
- ¼ cup packed mint leaves
- ½ tsp. black pepper
- 1 tsp. Herbal Fusion
- ¼ cup extra virgin olive oil
- Sea Salt to taste
Method
- Put all ingredients in a food processor except for the olive oil and (optional) sea salt and begin to pulse several times, chopping up ingredients.
- Turn processor on and begin to slowly pour in olive oil in a steady stream.
- Mixture should be thick.
- Serve immediately with Triscuits, bagel chips, toasted bread or pita bread.
- Store in glass container in refrigerator up to 1 week.
Purchase Herbal Fusion to create this recipe.
