Fig Olive Tapenade

I rarely do more than just eat Ivan's fresh figs right out of hand--though I do love them with a little blue cheese. If I were to try them in an actual recipe, something like this tapenade would probably make me really happy.

Preparation

1/2 cup or so of fresh figs, stemmed and cut in quarters)
1 cup of pitted olives, use nicoise or kalamata for the best balance of flavor
Juice of 1/2 of a lemon
1-2 t. stone-ground mustard (this is to taste, start off with less)
1 clove garlic
A few capers, well rinsed (about 1/2 a tablespoon)
Finely chopped fresh rosemary to taste (teaspoon should do it)
1/4 to 1/3 c. Olive oil

 
Throw all the above in a food processor and hit the pulse button serveral times to chop up the figs, olives, etc. Now drizzle in a little good olive oil and pulse a few more times until the desired consistancy is achieved. Add salt and black pepper to taste.
 
Make this the day before so the flavors can marry overnight in the fridge.
 
*Now the fun. This is amazing on: crostini, poached or grilled fish, chicken, pork, lamb, on top of poached eggs and yes, just by the spoonful when no one is looking. Oh, and for a fancy appetizer - goat cheese on a crostini, fig/olive spread and top with a toasted walnut (or Missouri pecan).

Roast a Chicken and Make Delicious Homemade Stock To roast a chicken, pre-heat the oven to 400F. Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper. Stuff a bunch of herbs in the cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and...Read more

Testimonials

To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery