Kalamata And Fig Tapenade Recipes

KALAMATA OLIVE TAPENADE

Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

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

Ingredients

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

KALAMATA AND FIG TAPENADE

Kalamata and Fig Tapenade image

Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.

Provided by TxGriffLover

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup black kalamata olive, pitted
1/3 cup dried mission figs, stems removed
zest of one lemon, grated
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon capers, rinsed and drained
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh thyme
1/2 teaspoon fresh ground black pepper
1/4 cup fresh Italian parsley, coarsely chopped
3 tablespoons olive oil
1/2 cup toasted walnuts

Steps:

Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.

Nutrition Facts : Calories 694, Fat 62.5, SaturatedFat 7.5, Sodium 962.5, Carbohydrate 35.7, Fiber 9.7, Sugar 17.4, Protein 8.6

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

Ingredients

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.

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