Ingredients
Method
- Follow these quick steps to make your fresh Fig Tapenade.
- Pulse the 1 cup (5.3 oz / 150g) dried figs in a food processor until they are well chopped.
- Add the 0.5 cup (4 oz / 118g) water to the processor and continue pulsing to form a thick paste.
- Add the 1 cup (4.8 oz / 135g) Kalamata olives and pulse until well blended into the fig mixture.
- Add the 1 tbsp. (0.1 oz / 3g) chopped fresh thyme, 0.5 tsp. (0.08 oz / 2.5g) balsamic vinegar, and 1 tbsp. (0.5 oz / 14g) extra virgin olive oil, then pulse until the mixture is very smooth and cohesive.
- Transfer to a serving bowl and serve immediately alongside walnut crackers or your favorite crostini.
- Check for pits: Even if you buy pre-pitted Kalamata olives, always give them a quick visual check or squeeze. A stray pit can easily chip a tooth or ruin your food processor blades!
- Let the flavors marry: While you can serve this immediately, making this dip an hour or two ahead of time allows the balsamic vinegar, thyme, and olive oil to deeply permeate the figs and olives.
Soak stubborn figs: If your dried figs are overly hard or aged, soak them in hot water for 10 minutes before processing. This ensures they blend into a smooth paste rather than leaving tough, chewy chunks.
Control your texture: If you prefer a rustic, chunky spread rather than a completely smooth paste, reduce the pulsing time in step 4. Pulse in short bursts until you reach your desired consistency.