Fig and olive tapenade is a perfect spread on baguette and a dip for crackers.
Choate has been a pressure cooker this year, so to decompress, I’m spending the weekend at home with one of my best friends. How serendipitous that her mom is part Turkish and knows some wonderful Middle Eastern recipes! For dinner last night, she made a bounteous spread of koftes (similar to meatballs,) basmati rice (tasted like no rice I’ve ever had before,) and a feta cheese and mesculin green salad. The dinner reminded me of a great Mediterranean recipe I have for fig and olive tapenade, featured in “Cook Your Way Through The S.A.T.” Try it… you’ll like it!
Ingredients: 1/2 cup dried figs, 1/2 cup extra virgin olive oil, 1/4 cup pitted kalamata olives, salt and freshly ground black pepper.
Add the figs into a food processor.
Next add in the olives.
Add the olive oil, 1/4 cup at a time, and pulse the ingredients together. Salt and pepper to taste.
Fig and olive tapenade requires only a few ingredients to make for a great dip and spread.
Happy fall,
Charis
- decompress = relax
- serendipitous = fortunate and accidental
- bounteous = abundant