Fig Tapenade

Name: Fig Tapenade
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

7 ingredients

3 steps

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

Directions

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 pureed, scraping container sides as necessary. Scrape mixture into a small bowl.
3

Nutritional analysis per tablespoon.