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Olive and Fig Tapenade picture

Olive and Fig Tapenade

Tapenade, also known as the caviar of Provence, is a required item on any Provencal menu. The ingredient that makes it truly French is capers. Tapenade makes a tasty and simple appetizer and can also be used as a condiment for grilled chicken and fish.

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3

Ingredients

  • 3/4 cup dried Black Mission Figs, stemmed and diced
  • 1/4 cup brandy
  • 1/2 cup water
  • 6 anchovy fillets, drained if packed in olive oil, rinsed if packed in salt
  • 2 tablespoons capers, drained and rinsed
  • 1 tablespoon Dijon mustard
  • 1 1/4 cups pitted and chopped black olives
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • Toasted slices of French bread for serving

Makes 2 1/2 cups

  1. Place the figs, brandy and water in a small saucepan. Bring the mixture to a boil and then reduce the heat to a simmer.  Cook until the figs have absorbed most of the liquid, about 10 minutes. Remove from the heat.
  2. Place the anchovies, capers and mustard in a food processor and process to form a paste. Add the olives and figs (along with any remaining liquid) and process until very smooth.
  3. Add the lemon juice and olive oil and process again until smooth.
  4. Taste the tapenade and season with black pepper, if you like.  (It shouldn't need any salt due to the saltiness of the ingredients.)
  5. Transfer the tapenade to a decorative dish and serve at room temperature with toasted French bread as an appetizer.  Tapenade will keep in the refrigerator for up to 2 weeks.

I tried this today (Pan Frying Fish) and it was great. The fish was Spanish Mackerel. Thanks for the video. Your presentation was very well done.

Brian