Recipes
Olive & Fig Tapenade
From the files of David Scott Allen
- 12 fresh figs, purple or golden, stemmed and quartered
- ˝ cup pitted brine-cured black olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1˝ tablespoon drained capers
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh oregano leaves
- ˝ teaspoon freshly ground black pepper
- ˝ cup toasted pine nuts
Place figs, olives, olive oil, balsamic vinegar, capers, thyme, oregano and pepper in the bowl of a food processor; pulse until the ingredients are at a consistency to your liking (I prefer it a bit chunky). Season tapenade to taste with salt, being careful, as the capers are salty to begin with. Stir in the pine nuts. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Serve with Carr's (or other brand) wheat crackers or slices of French bread. Makes an excellent accompaniment to fresh goat cheese.
Wine pairings- Red: Rioja from Rioja Alta
- White: Viognier
- Other: Rosé from Provence
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