black olive and fig tapenade

(3 ratings)

review

Recipe by

Mikekey *

Seattle, WA

A twist on the Spanish tapa bar staple. Serve on crackers or bread.

(3 ratings)

yield 4 -6

prep time 10 Min

method Food Processor

Ingredients For black olive and fig tapenade

1/2 c

black olives, pitted
1 clove

garlic, peeled
1/8 tsp

coarse sea salt
1 c

dried figs, chopped
1/4 c

olive oil, extra virgin
2 Tbsp

fresh lemon juice
1/4 c

chopped fresh italian parsely

How To Make black olive and fig tapenade

1
Put all ingredients in blender or food processor and pulse until blended to desired consistency.

2
Serve at room temperature.
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