Fig & Black Olive Tapenade

Name: Fig & Black Olive Tapenade
Ingredients: 2 cups quartered dried black mission figs; 3 cups water; 4 cups pitted brine-cured Kalamata olives, coarsely chopped.; 7 T fresh lemon juice; 3 T whole-grain mustard; 4 garlic cloves chopped; 2 T drained (nonpareil)capers; 4 tsp finely chopped fresh rosemary; 2 cups extra-virgin olive oil; Freshly ground pepper; Kosher salt; 1 cup toasted pin nuts, optional

12 ingredients

1 steps

Ingredients

2 cups quartered dried black mission figs
3 cups water
4 cups pitted brine-cured Kalamata olives, coarsely chopped.
7 T fresh lemon juice
3 T whole-grain mustard
4 garlic cloves chopped
2 T drained (nonpareil)capers
4 tsp finely chopped fresh rosemary
2 cups extra-virgin olive oil
Freshly ground pepper
Kosher salt
1 cup toasted pin nuts, optional

Directions

1

{"0":"In a heavy medium saucepan, combine the figs ad water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice until the figs are very tender (about 30 minutes) Cool slightly, then drain, reserving 1 T of the liquid.","2":"In a food process combine figs, olives, lemon juice, mustard, garlic, capers, rosemary and reserved fig liquid. Pulse to create a thick paste. With the motor running, gradually add the oil. Transfer to a storage container. Season generously with salt and pepper. Cover and refrigerate at least 24 hours to develop flavors.","4":"Before serving, bring the tapenade to room temperature. If you are using the pine nuts, stir them into the tapenade just before serving."}