The data is a computer generated estimate so should be used as a guide only. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. COPYRIGHT © 2020 A VIRTUAL VEGAN | UNAUTHORIZED USE AND/OR DUPLICATION OF THIS MATERIAL WITHOUT EXPRESS AND WRITTEN PERMISSION FROM THIS SITE'S OWNER IS STRICTLY PROHIBITED. I should start making things that inspire me right away! So good and flavorful Looks like a perfect pre dinner snack! Rosemary is one of my favorite spices! 60.1 g 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. The inspiration for this recipe came from a local cafe called Pure Vanilla, the same cafe that the inspiration for my Raspberry Walnut Squares came from. It did turn out a very pretty colour. 2 tablespoons extra virgin olive oil ▢ This would be such a great appetizer/snack to make when company is coming. But I do love the idea of pairing them with sweet figs, which I love. If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary. I have an app called Wunderlist on my phone (it's a free app) and I immediately make a note of my idea there. Dried rosemary is ok to use but is a little harder and more brittle than fresh so you might notice little hard bits in the finished tapenade. Rate it & leave your feedback in the comments section below, or tag. :), Thanks Jenn! Sign up for my emailsMy CookbookRecipe IndexShop. Oh, my gosh. thoughts on adding honey to sweeten it a bit? You really don't need anything to sweeten it. Replies to my comments As for inspiration,it happens all the time. I don't think I've ever even eaten olive tapenade but I love olives, so I bet I would love this! 6 fresh figs (any kind) or 6 plump Black Mission Dried Figs ▢ Every year when figs come into season, I throw a small celebration. "I needed to recreate it stat" I will certainly be busting it out too over thanksgiving and New year! Season with black pepper and salt, if necessary. It's absolutely perfect for parties and get togethers! As part of a platter with all of the above plus some good vegan cheese and a plentiful supply of red wine (great for parties and get togethers). I am sure you'd like it :O). They are my all-time favorite fruit, and their season is way too short. Heat the dried figs, 3 tbsp water, and the rosemary in a small frying pan over medium heat for 3 … Drain, reserving a few tablespoons of the liquid. UNITS: US. I hope you enjoy it :O). As a dip with pita chips, crackers, bread sticks or chopped vegetables. Perfect little appetizer for some fall get-togethers ;) Can't wit to give it a try ;), Thanks Vanessa! I have to bust this out over the holidays! (The spread can be thinned with a bit of the reserved fig poaching liquid). Don't subscribe Your email address will not be published. It matches the colour scheme of my website which really wasn't intentional! The olives work so well with the figs :O). Lucky you having them grow in your garden. If you make it you will see what I mean. It makes perfect appetizer. It makes a lovely change to standard tapenade and is great for people who tend to find the regular kind a little strong and olivey. That restaurant sounds fabulous! In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary. https://www.daringgourmet.com/black-olive-fig-tapenade-with-roquefort The combination of deep, earthy black olives and sweet, ripe, roasted plump figs is a taste sensation and the addition of a little fresh and fragrant rosemary gives it an added pop. Made it from figs growing in my garden:) wow great timing:) So good! I love a good tapenade especially when it's easy to make like this one! Thanks Rebecca! https://www.marthastewart.com/1536354/olive-fig-and-honey-tapenade The flavours are wonderful. Yum, I love fresh figs. This looks a fun recipe to make for fall parties and gatherings! Otherwise I would completely forget about it! Notify me of followup comments via e-mail. When I finished eating I was so curious that I had to go check the menu again. . This looks so good! I needed to recreate it stat and within an hour of returning home I had myself a lovely pot of beautiful, rich, soft Fig and Black Olive Tapenade with Rosemary. 20 %, (Nicoise, Lyon or Greek, rinsed and pitted). Ways to use this Fig and Black Olive Tapenade with Rosemary: Nutritional information is provided for convenience & as a courtesy. And the rest of my family loves olives, so they would be so thankful! It was so good I ended up eating a lot of it straight from the food processor when I was decanting it. Roll on the opening of the Whole Foods here in a couple of months then I can try this Kite Hill Cheese that everyone raves about! The recipe works with all sorts of olives—green, black, even the pimiento-stuffed ones—and different types of dried figs. Partially cover and cook, stirring once or twice until the figs are very tender (about 30 minutes) Cool slightly, then drain, reserving 1 T of the liquid. You can also subscribe without commenting. Thanks Becky :O), Your email address will not be published. Thankyou!! It turns out that it had figs in it. INGREDIENTS Nutrition. EXCERPTS AND LINKS MAY BE USED, PROVIDED THAT FULL AND CLEAR CREDIT IS GIVEN TO A VIRTUAL VEGAN WITH APPROPRIATE AND SPECIFIC DIRECTION TO THE ORIGINAL CONTENT. Thank you Brandi, and really, you've never tried tapenade? He really likes olives and I know he would really like the fig in it too. Pound in the drained figs. I love rosemary too and yes it would make an awesome appetizer! Required fields are marked *. I love sweet and savory together. They are so wonderful! The flavours in this Fig and Black Olive Tapenade are complex but mind blowingly delicious . I have just added that step to the recipe. With fresh crusty bread. we used lots of our figs this year for making this delish tapenade.. Help spread the word. Thanks so much Aimee. What a wonderful seasonal recipe! 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