🍲 My Recipes

• 1/2 cup packed stemmed and quartered dried Mission figs (about 5.5 oz.)

• 1 cup pitted Kalamata olives

• 1 Tbsp. balsamic vinegar

• 1 Tbsp. capers, drained

• 2 tsp. whole-grain mustard

• 1 tsp. fresh thyme leaves

• 1 small clove garlic, coarsely chopped

• 1/3 cup extra-virgin olive oil

• 1 Tbsp. fresh lemon juice

• Pinch of crushed red pepper flakes (optional)

• Kosher salt

• Freshly ground black pepper

• Chopped fresh parsley, for serving

1. Place figs in a small heatproof bowl and cover with boiling water. Let sit until plump and soft, 8 to 10 minutes; drain

2. In a food processor, process rehydrated figs, olives, vinegar, capers, mustard, thyme, and garlic until a chunky paste forms. With the motor running, slowly drizzle in oil and continue to process, scraping down sides of bowl as needed, until mostly smooth, 2 to 3 minutes. Add lemon juice (start with less than called for and add more as desired) and crushed red pepper flakes (if using); season with salt and black pepper.

3. Transfer tapenade to a serving bowl and top with parsley

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