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  • Serves 3 (1.6 lb)
Tapenade Recipe

Ingredients

  • 1 cup (about 150 gr) black olives; Niçoise, Nyons, or Greek, rinsed and pitted 1 cup (about 150 gr) black olives; Niçoise, Nyons, or Greek, rinsed and pitted
  • 3/4 cups (180 ml) water 3/4 cups (180 ml) water
  • 1/2 cup (about 3 ounces, 90 gr) stemmed and quartered dried black figs (use dried Black Mission figs, if available) 1/2 cup (about 3 ounces, 90 gr) stemmed and quartered dried black figs (use dried Black Mission figs, if available)
  • 1/2 cup (150 ml) extra-virgin olive oil 1/2 cup (150 ml) extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice 1 1/2 tablespoons lemon juice
  • 2 teaspoons whole-grain mustard 2 teaspoons whole-grain mustard
  • 1/2 tablespoon capers, rinsed, drained and squeezed dry 1/2 tablespoon capers, rinsed, drained and squeezed dry
  • 1 small garlic clove, peeled 1 small garlic clove, peeled
  • 1 teaspoon finely chopped fresh rosemary or thyme 1 teaspoon finely chopped fresh rosemary or thyme
  • black pepper and salt, if necessary black pepper and salt, if necessary

Nutritional values
Per serving (8 oz)

% Daily Values*
  • Total fat 48.2g 62%
  • Saturated fat 6.6g 33%
  • Protein 1.2g 2%
  • Salt 1,321.8mg 57%
  • Total carbs 17.8g 6%
  • Fiber, total dietary 3.2g 11%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on davidlebovitz.com
Tapenade Recipe on davidlebovitz.com
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