Best 6 Black Olive And Fig Tapenade Recipes
Indulge in a culinary journey with our tantalizing Black Olive and Fig Tapenade recipe. This delectable spread marries the rich, briny flavor of black olives with the sweet and earthy notes of figs, creating a harmonious balance of flavors that will elevate any dish.
Within this article, you'll find a collection of tapenade recipes that cater to diverse preferences. From the classic Black Olive and Fig Tapenade to the tangy Green Olive and Lemon Tapenade and the vibrant Roasted Red Pepper and Almond Tapenade, each creation offers a unique flavor profile that will impress your taste buds.
FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
BLACK OLIVE AND FIG TAPENADE
Make and share this Black Olive and Fig Tapenade recipe from Food.com.
Provided by Outta Here
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- Serve at room temperature.
Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2
BLACK OLIVE AND FIG TAPENADE
A twist on the Spanish tapa bar staple. Serve on crackers or bread.
Provided by Mikekey *
Categories Fruit Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- 1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- 2. Serve at room temperature.
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.
BLACK OLIVE AND FIG TAPENADE
Delectable black olive tapenade that is suitable for crackers, on crustinis, baguettes, or even versatile enough to smother on a chicken breast and bake in the oven.
Provided by jenduthie
Categories Spreads
Time 20m
Yield 2 CUPS, 6 serving(s)
Number Of Ingredients 8
Steps:
- This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
Nutrition Facts : Calories 49.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 2.3, Sodium 323.4, Carbohydrate 6, Fiber 1.5, Sugar 3, Protein 1.4
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.
Tips:
- Choose ripe, flavorful figs for the best results.
- If you don't have a food processor, you can finely chop the olives, figs, and capers by hand.
- To make a smoother tapenade, process it for a longer period of time.
- Add a squeeze of lemon juice or a splash of red wine vinegar to brighten the flavors.
- For a spicier tapenade, add a pinch of cayenne pepper or red pepper flakes.
- Garnish the tapenade with fresh herbs, such as basil, thyme, or rosemary.
Conclusion:
Black olive and fig tapenade is a delicious and versatile spread that can be enjoyed in many different ways. It is perfect for crostini, crackers, sandwiches, and salads. This tapenade is also a great way to use up leftover olives and figs. Whether you are entertaining guests or simply looking for a quick and easy snack, black olive and fig tapenade is sure to please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #appetizers #spanish #easy #european #spreads #dietary #low-in-something #3-steps-or-less
You'll also love
