Black olive paste with dried figs2018-06-13T14:34:58+00:00

Project Description

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Black olive paste with dried figs

Black olive paste with dried figs looks like tapenade, a specific recipe from southwestern France (Provence region).

The difference between tapenade and today’s recipe is that tapenade has capers and anchovies, ingredients I don’t like at all. Without these two ingredients, I can’t name it tapenade, because from what I read on the internet, the name is given by the capers = ,,tapeno” in Provence. Strange thing, especially because the main ingredient in a tapenade recipe are the olives.

With few modifications I managed to make an absolutely delicious black olives paste with fried figs, that it can be spread on a slice of bread / on crackers, to eat it with vegetables or with meat. It’s also an excellent appetizer, which you can surprise your guests at the festive meals and serve this paste with a plate with different cheeses, walnuts, a good glass of wine.

I preferred to serve this paste on slices of bread of walnuts and cheese. That’s how I managed to create a balance of tastes between sweet, salty and crunchy. Really yummy!

Ingredients

1 can of pitted olives (200 gr.)
10 figs from Orlando’s.
1 teaspoon of dried oregano (or dried mint, basil)
A pinch of salt
For serving:
Bread (I got one with olives)
A handful of walnuts
Optional: cheese (I used sheep’s milk cheese, kind of feta cheese)

Preparation

Nothing complicated.
In a food processor put the pitted olives, the dried figs, 1 teaspoon of oregano and a pinch of salt. Mix the ingredients until they become a paste. Help the food processor by adding 2-3 tablespoons of water, olive oil or lemon juice.

Put the black olives paste in a bowl and serve on bread with walnuts and cheese. You have to balance somehow the taste of this paste, which is sweet from the fisg, with something salty like cheese (feta cheese will work just as fine). I honestly tell you that it’s a great combination of tastes.

What do you think, will you try this recipe?

Article by Foodiopedia

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