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Fig Tapenade

Fig Tapenade

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

Sunset OCTOBER 2000

  • Yield: Makes about 1 cup

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.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 59%
  • Protein: 0.6g
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Carbohydrate: 5.2g
  • Fiber: 0.5g
  • Sodium: 185mg
  • Cholesterol: 0.8mg
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Fig Tapenade recipe

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