Olive and Fig Tapenade
Print recipe| Serves | 1 cup |
| Inspiration | Adapted from ricardocuisine.com |
Ingredients
- 3 - 4 Fresh black mission figs, chopped ((about 1/2 cup))
- 1/2 cup Kalamata olives, pitted and chopped
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1/2 clove garlic, grated or finely chopped
- freshly grated pepper
Directions
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Wash the figs and then slice in half and then chop.  | |
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If the Kalamata olives have the pits inside, using a knife push on the olive and the pit will come out easily. Chop the olives  | |
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Add the figs, olives, olive oil, balsamic vinegar, garlic and pepper to a food processor and pulse all the ingredients.  | |
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Serve with thinly sliced baguette or crisp crackers.  | |