FIG AND OLIVE TAPENADE
Make and share this Fig and Olive Tapenade recipe from Food.com.
Provided by sofie-a-toast
Categories Spreads
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE
Provided by Melissa Clark
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
- If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
- When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 6 grams
FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
OLIVE, FIG, AND HONEY TAPENADE
In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.
FIG-OLIVE TAPENADE
Provided by David Lebovitz
Categories Condiment/Spread Fruit Olive Vegetable Fig
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
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