Fig and Black Ripe Olive Tapenade
Serves: Makes 2 cups
  • 1 medium garlic clove
  • 1 cup Turkish Figs
  • 1 cup California ripe black olives
  • 1 teaspoon herbes de Provence
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon finely grated orange zest
  • A few grinds of ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  1. Mince garlic in a food processor. Add figs, olives, herbes de Provence, rosemary, zest, and pepper; process until figs and olives are finely chopped. Add vinegar and oil; pulse to incorporate.
To serve, spread fresh goat cheese on toasted baguette slices or good crackers and spoon on tapenade.
Recipe by Three Many Cooks at