Fig Olive Tapenade Recipes

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ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE



Roast Turkey Breast With Fig-Olive Tapenade image

Provided by Melissa Clark

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup dried figs, trimmed
1/2 cup pitted kalamata olives
1 teaspoon fresh lemon juice
2 small garlic cloves, coarsely chopped
2 anchovy fillets
1/4 cup extra virgin olive oil
1 boneless, skinless turkey breast, 2 to 2 1/2 pounds
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Mayonnaise, for serving, optional

Steps:

  • Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
  • If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
  • When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 6 grams

FIG AND OLIVE TAPENADE



Fig and Olive Tapenade image

Make and share this Fig and Olive Tapenade recipe from Food.com.

Provided by sofie-a-toast

Categories     Spreads

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 10

1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
3/4 cup water
1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
1 1/2 tablespoons lemon juice
2 teaspoons whole grain mustard
1 small garlic clove, peeled
1/2 tablespoon capers, rinsed, drained and squeezed dry
1 teaspoon finely chopped fresh rosemary
1/3 cup extra-virgin olive oil
salt and black pepper, if necessary

Steps:

  • In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
  • In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
  • Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.

FIG-OLIVE TAPENADE



Fig-Olive Tapenade image

Provided by David Lebovitz

Categories     Condiment/Spread     Fruit     Olive     Vegetable     Fig

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup (85 g) stemmed and quartered dried Black Mission figs
1 cup (250 ml) water
1 cup (170 g) black olives, rinsed and pitted
1 garlic clove, peeled
2 teaspoons capers, rinsed and drained
2 anchovy fillets
2 teaspoons whole-grain mustard
1 teaspoon finely chopped fresh rosemary or thyme
1 1/2 tablespoons lemon juice
1/4 cup (60 ml) extra virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
  • 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
  • 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.

FIG AND OLIVE TAPENADE



Fig and Olive Tapenade image

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

Provided by Anonymous

Categories     Appetizers and Snacks     Vegetable     Olives

Time 4h25m

Yield 6

Number Of Ingredients 12

1 cup chopped dried figs
½ cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
⅔ cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
⅓ cup chopped toasted walnuts
1 (8 ounce) package cream cheese

Steps:

  • Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  • Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON



Fig-Olive Tapenade With Prosciutto and Persimmon image

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Provided by Melissa Clark

Categories     dips and spreads, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 10

1/2 cup dried figs, stems trimmed
1/2 cup pitted Kalamata olives
2 anchovy fillets
1 teaspoon fresh lemon juice, more to taste
1 small garlic clove, coarsely chopped
3/4 teaspoon minced fresh rosemary
1/4 cup extra-virgin olive oil, more if needed
Prosciutto, for serving
Persimmon wedges, for serving
Toasted country bread, crackers or breadsticks, for serving

Steps:

  • Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
  • In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
  • Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

BLACK OLIVE AND FIG TAPENADE



Black Olive and Fig Tapenade image

Make and share this Black Olive and Fig Tapenade recipe from Food.com.

Provided by Outta Here

Categories     Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1/2 cup pitted black olives
1 garlic clove, peeled
1/8 teaspoon coarse sea salt
1 cup dried fig, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup fresh parsley, coarsely chopped

Steps:

  • Put all ingredients in blender or food processor and pulse until blended to desired consistency.
  • Serve at room temperature.

Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2

OLIVE, FIG, AND HONEY TAPENADE



Olive, Fig, and Honey Tapenade image

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

3/4 cup pitted black olives
1/3 cup walnuts
1 tablespoon capers, rinsed and drained
3 dried figs, stems removed
2 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon apple-cider vinegar

Steps:

  • Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

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