As I looked at Liz's recipe, I realized that it likely had approximately half the sodium that a traditional tapenade would have since figs replaced a significant amount of the olives. So I decided to give it a try for a gathering of a few of my neighborhood women friends this afternoon.
This dish completely lived up to my expectations. I still cannot "pig out" of course, but I felt content knowing I could easily make and consume a small amount of this tapenade variation. Thanks, LIz!
I served it with crackers and vegetables first but then spread a small amount along with some left over fresh vegetables over some pieces of halibut that I baked in the oven earlier this evening (about 1 Tbsp. per piece of halibut). I don't have a pix of the fish, but some photos of the tapenade follow.
Black Olive - Fig Tapenade
15 Black Olives (pitted) - I used Kalamata
5 Dried mission figs (cut into quarters)
2 cloves garlic
1/3 cup walnuts (or any type of nut - I actually used pecans)
2 Tbsp. extra-virgin olive oil
I used my mini-food processor to make this.
1) Combine nuts and garlic - chop a bit
2) Add olives - chop a bit more
3) Add dates - chop a bit more
4) Add olive oil and chop until well mixed but not pureed
Best made ahead so the flavors have time to thoroughly blend. Serve at room temperature.
|(Photo: Black Olive - Fig Tapenade, made in a mini-food processor)|
|(Photo: Black Olive - Fig Tapenade served with rice crackers and fresh vegetables)|
"Cultivate your life - you are what you grow - inch by inch, row by row"
Diana Dyer, MS, RD