Tu B'shevat is a great opportunity to meld flavors and work with interesting combinations of foods. This tapenade, which I'm serving with rye crackers, is easy to make and beautiful to serve. The Kalamata figs, now packaged in a circular plastic, used to come flattened and strung into a circle and shrink wrapped. I miss the string as I begin dicing the figs. Thoughts of the Pike Place Market, where I worked back in the day, come to me and I think of the winter chill. Standing in the winter cold of the outdoor Market, I set up displays of nuts and packages of dried figs. Working for an elderly Sephardic couple at A & H Fruits, these figs remind them of their native Rhodes. Now, 40 years later, they remind me of the Haras.
Today, I decide to soften the figs in pomegranate juice to add flavor and color. Mixing the tapenade in the Cuisinart, I think that an addition of nuts and a splash of wine would turn this into a great charoset. Ah, but that is for another month....
|Number of servings:||10 -12|
|Main Ingredient(s):||Olives - Black|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 cup chopped dried Kalamata figs
- 1/2 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Herbes de Provence
- 1/8 teaspoon cayenne pepper
- 2/3 cups chopped Kalamata olives
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dice the dried figs and put into a small saucepan.
Add the pomegranate juice to the figs and bring to boil over medium heat. Reduce the heat and simmer until the figs are tender and the liquid evaporates.
When the liquid has evaporated, remove the sauce pan from the heat and set aside.
Add everything to the bowl of the Cuisinart and process until smooth, but leaving some texture.
Transfer the tapenade to a bowl, cover and chill for a few hours so the flavors have a chance to meld.
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Pomegranate Infused Fig and Kalamata Olive Tapenade
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