Directions:
- 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.
- Fig-Olive Tapenade can be made up to two weeks in advance and stored in the refrigerator. It's actually better served at least a day after its made.
- Per serving: 198.7 calories, 141.0 calories from fat, 15.7 g total fat, 3.6 g saturated fat, 15.0 mg cholesterol, 618.4 g msodium, 10.3 g total carbs, 1.1 g dietary fiber, 5.2 g sugars, 5.1 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From The Sweet Life in Paris by David Lebovitz. Copyright (c) 2009 by David Lebovitz. Published by Broadway Books. David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, , entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5.66 Kcal (24 kJ) | ||
| Calories from fat | 2.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Sodium | 46.45mg | 2% | |
| Potassium | 7.16mg | 0% | |
| Total Carbs | 0.63g | 0% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 1.7mg | 3% | |
| Calcium | 2.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 75.65 Kcal (317 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 0% | |
|---|---|---|---|
| Sodium | 620.48mg | 2% | |
| Potassium | 95.7mg | 0% | |
| Total Carbs | 8.46g | 0% | |
| Sugars | 2.27g | 1% | |
| Dietary Fiber | 1.56g | 0% | |
| Protein | 1.64g | 0% | |
| Vitamin C | 22.8mg | 3% | |
| Iron | 0.5mg | 0% | |
| Calcium | 28.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Tuna Tapenade
Black olives, pitted (i use kalamata) and 9 more.. -
Salsa Verde (Guy Fieri)
Fresh basil leaf, Fresh parsley leaves, Red pepper flakes and 8 more.. -
Lemon Herb Duck Breasts
Chopped fresh parsley leaves, Minced garlic and 7 more.. -
Marinated Bean Salad
Green beans cut into 1-inch lengths and 11 more.. -
Tabbouleh With Chicken and Red Pepper
Bulgur, Boiling water, Tomatoes, diced and 9 more.. -
Green Bean, Feta, and Black Olive Salad
Uncooked bulgur, Boiling water and 11 more.. -
Tabbouleh with Chicken and Red Pepper
Uncooked bulgur, Boiling water, Diced plum tomato and 9 more.. -
Tabbouleh
Uncooked bulgur, Boiling water and 12 more.. -
Olive Jam
Pitted black olives, drained, Garlic cloves, chopped and 6 more..
Also Try
-
-
Black Olive and Fig Tapenade
Pitted black olives, Garlic clove, peeled, Coarse sea salt and 4 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
