Spices, ingredients and recipes are adventurous travelers—they originate somewhere and you would be surprised how far they can get.
This is one of those wandering recipes: featuring figs, olives and capers, this recipe could be at home in Morocco, Sicily or Spain or all three!
Easy and fast, this tapenade is wonderful served with manchego or a soft goat cheese on crostini. Or even over grilled chicken or fish.
1 cup chopped dried Calimyrna figs
1/3 cup water
½ cup pitted Kalamata olives, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained and rinsed capers, chopped
1 ½ teaspoon chopped fresh thyme
½ cup walnuts, toasted and chopped
salt and pepper
1. Combine figs and water in a heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft (about seven minutes).
2. Transfer to bowl and add the rest of the ingredients.
3. Season to taste with salt and pepper.
Author: Peggy Markel
Editor: Katarina Tavčar
Photo: Author’s own