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Fig Tapenade





Yields
Makes about 1 cup

Notes: If making up to 1 day ahead, cover and chill.

 1/2 pound ripe black figs
 2 tablespoons sugar
 3/4 cup drained pitted calamata olives, coarsely chopped
 6 canned anchovy fillets, drained
 2 teaspoons drained capers
 1 teaspoon dried tarragon
 2 tablespoons extra-virgin olive oil
Step 1
1

Rinse the figs, trim off and discard stems, and coarsely chop fruit. In a 1- to 2-quart pan over medium-high heat, combine figs, sugar, and 1 tablespoon water. Stir occasionally until mixture is boiling gently and figs turn shiny and darker, 3 to 5 minutes.

Step 2
2

In a food processor or a blender, whirl fig mixture, olives, anchovies, capers, tarragon, and olive oil until coarsely puréed, scraping container sides as necessary. Scrape mixture into a small bowl.

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories54
% Daily Value *
Total Fat 3.6g5%

Saturated Fat 0.5g3%
Cholesterol 0.8mg1%
Sodium 185mg9%
Total Carbohydrate 5.2g2%

Dietary Fiber 0.5g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.