Fig and Olive Tapenade. My new favourite tapenade

M

Marg CDN

Well-known member
Fig and Olive Tapenade

1 cup dried black mission figs

1 cup pitted kalamata olives

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

2 medium cloves garlic, chopped

1/4 cup pine nuts

1/4 cup coarsely chopped basil

Place the figs in a pot, cover with cold water, and set over high heat. Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes. Drain well.

Place figs and remaining ingredients in a food processor and pulse until finely chopped. Do not purée. Transfer to a serving bowl and cover. Refrigerate for 4 hours or overnight to allow the flavours to meld. Will keep a few days in the fridge.

Makes 2 cups

 
Ang (((wawing hi from over here))) smileys/smile.gif I've been too budy to cook or do anything

fun lately. I thought my Christmas break would be relaxing, but alas, things happen and I have to be available. Working in the media is not as fun as it used to be. The hours are long and neither the readers nor the advertisers seem to like us as much as they used to.

But I'm cooking up a storm for my frinds for New Years Eve. Can't wait for them to try everything smileys/smile.gif.

How are you? Did you get any snow for Christmas?

 
lots of snow this year Eva. So very good to hear from you. do you go to your cabin in winter?

 
LOL, cheezz smileys/bigsmile.gif. I have been to the cabin a couple of times this fall >>

we have snow tracks up there so it's a wonderful place to go skiing. We have had very little snow this winter, so I haven't had a chance to try my skies on yet.

I have seen pictures from Canada and Alaska on the internet and you seem to have a lot of snow this year, Ang. Could you send some our way? smileys/wink.gif

 
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