Fig Tapenade

recipe
Notes: If making up to 1 day ahead, cover and chill.

Yield:

Makes about 1 cup

Recipe from

Sunset

Nutritional Information

Calories 54
Caloriesfromfat 59 %
Protein 0.6 g
Fat 3.6 g
Satfat 0.5 g
Carbohydrate 5.2 g
Fiber 0.5 g
Sodium 185 mg
Cholesterol 0.8 mg

Ingredients

1/2 pound ripe black figs
2 tablespoons sugar
3/4 cup drained pitted calamata olives, coarsely chopped
6 canned anchovy fillets, drained
2 teaspoons drained capers
1 teaspoon dried tarragon
2 tablespoons extra-virgin olive oil

Preparation

1. Rinse the figs, trim off and discard stems, and coarsely chop fruit. In a 1- to 2-quart pan over medium-high heat, combine figs, sugar, and 1 tablespoon water. Stir occasionally until mixture is boiling gently and figs turn shiny and darker, 3 to 5 minutes.

2. In a food processor or a blender, whirl fig mixture, olives, anchovies, capers, tarragon, and olive oil until coarsely puréed, scraping container sides as necessary. Scrape mixture into a small bowl.

Nutritional analysis per tablespoon.

Note:

October 2000
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