Olive & Fig Tapenade

The sweetness from the dried figs is a perfect counterpoint to the salty, briny Kalamata olives and capers. This is one of the easiest appetizer dishes you can make!

Prep Time: 10 minutes    Total Time: 10 minutes

WHAT YOU NEED:

4 oz dried figs (about 7-8 large dried figs)

1 cup pitted Kalamata olives (about 40 olives)

2 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. brined capers

2 tsp. chopped fresh rosemary (or ½ tsp. dried ground rosemary)

Rosemary and sliced olives for garnish

 MAKING IT:

Cut off any hard tips on the figs. Combine all ingredients in a food processor bowl.  Process until smooth, about 30-45 seconds.   Place tapenade in a small bowl and garnish with a rosemary sprig and a few sliced olives, if desired.  Serve with crostini or fresh fennel wedges.  Can be served immediately or refrigerated until ready to serve.  Makes about 1-1/2 cups or 12 servings.

Nutrition Information per serving (2 Tbsp.): 80 Calories; 6g Total Fat; (0g Sat Fat; 0g Trans Fat); 0mg Chol; 230mg Sodium; 7g Total Carb; (0g Fiber; 5g Sugars); 0g Protein

TIPS:

Tapenade can be refrigerated for up to one week