Equipment
* optional
Ingredients
Base Ingredients
- 100 g dried figs, stems removed, roughly chopped
- 150 g kalamata olives, pitted and drained
- 15 g anchovy fillets, oil-packed, drained
Aromatics and Liquids
- 1 garlic, minced
- 2 g fresh rosemary, finely chopped
- 2 g lemon zest, finely grated
- 15 ml lemon juice, freshly squeezed
- 60 ml extra virgin olive oil
- 10 ml balsamic vinegar
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Inspect the dried figs. If they are very hard or overly dehydrated, soak them in warm water for 10 minutes, then drain thoroughly and pat dry. If they are soft and pliable, skip this step.
Place the roughly chopped dried figs, pitted Kalamata olives, anchovy fillets, minced garlic, and chopped rosemary into the bowl of a food processor.
Pulse the mixture 5 to 6 times until the ingredients are roughly chopped and uniformly combined. Stop to scrape down the sides of the bowl as needed.
Add the lemon zest, lemon juice, black pepper, and optional balsamic vinegar to the processor. With the machine running on low, slowly drizzle in the extra virgin olive oil until a thick, spreadable paste forms. Do not over-process into a smooth puree.
Transfer the tapenade to a mixing bowl or serving dish. Let it rest at room temperature for at least 30 minutes to allow the sweet, salty, and acidic flavors to meld.
Serve at room temperature alongside thinly sliced prosciutto, ripe persimmon wedges, and crusty toasted bread.
Chef's Notes
- For the best texture, utilize a pulsing motion rather than a continuous blend. A high-quality tapenade should have distinct, recognizable pieces rather than resembling a smooth puree.
- The quality of the extra virgin olive oil heavily dictates the final flavor profile. Choose a robust, peppery oil to stand up against the strong umami notes of the anchovy and olive.
- If you are serving this from the refrigerator, always let the tapenade sit at room temperature for at least 30 minutes. Cold fat mutes the complex flavors and creates an unpleasant waxy mouthfeel.
- Do not add additional salt to this recipe until the very end, and only if absolutely necessary. The anchovies and olives typically provide all the required sodium.
Storage
Refrigerator: 2 weeks — Store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
Freezer: 3 months — Freeze in an airtight container; thaw in the refrigerator overnight before serving.
