Olive and Fig Tapanade
Do you like the combination of salty a sweet? The addictive combination is incredibly popular for a reason. There is research to show that there are certain sweet taste receptors on our tongues that are activated only when sodium is also present. Whatever the reason, sweet and salty are SO FREAKING GOOD TOGETHER!
While I’m not adverse to salted caramel or chocolate pretzels, there are other ways to get the flavour kick that are a bit closer to nature. Enter Fig and Olive Tapanade. I’m a longtime fan of jam on cheese and crackers but spread a little of this drool-inducing mixture on a rosemary cracker and KAPOW! Your mind is blown.
One more little ditty about this tapanade: it’s super easy to make. So go grab your food processor and let’s tapanade!
Makes 1 cup (250ml)
- 1/2 cup dried mission figs, stems removed
- 1/2 cup pitted Kalamata olives
- 1/8 cup dried apples or apricots
- 1 tbsp capers
- 1 tbsp good quality sweet balsamic vinegar
- 1/2 tbsp fresh rosemary leaves
- 1/2 tbsp good quality olive oil
Add all ingredients except the olive oil to a food processor and pulse until the mixture is fully blended but course. Drizzle in the olive oil and pulse one more time to stir.
Spoon mixture into a short, wide-mouth 250 ml / 8 oz canning jar. Label and refrigerate until party day. Can be made up to 3 days ahead. Serve with crackers or bread and a medium sharp cheese like cheddar or gouda.