Lesley Stowe’s Olive & Fig Tapenade
This is a bit of a twist on the traditional tapenade. The figs add sweetness and soften the salty bite of the olive. The tapenade is best made a day in advance so the flavours can mellow. Serve with Raincoast Crisps.
Ingredients
1 cup pitted nicoise olives or other brined black olives
1 cup mission figs, cut in quarters
1 tbsp capers
1 large garlic clove, crushed
3 tbsp olive oil
1 tbsp lemon juice
1 tsp fresh thyme leaves
Directions
Blend the figs in a food processor until roughly chopped. Add the olives, capers, garlic and thyme. Pulse until blended but still has a slightly coarse texture. Add the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until serving. Keeps 2 to 3 weeks.