Tapenade Noir à la Figue (Olive Spread with Figs)

by0| PUBLISHED May 20, 2012 4:00 AM
Tapenade Noir à la Figue (Olive Spread with Figs)
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. Landon Nordeman
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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.

Yield: makes 2 Cups

Ingredients

  • 1 cup (about 5 oz.) finely chopped dried Black Mission figs
  • <sup>3</sup>⁄<sub>4</sub> cup (about 5 oz.) pitted dry-cured black olives
  • <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
  • <sup>1</sup>⁄<sub>4</sub> 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

Instructions

  • 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.