Publisher Photo
Publisher Photo
The sweet-salty taste of olives paired with figs is a inspired combination. Use my tapenade an appetizer and serve with crackers.—
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 10 ounces dried figs
  • 3/4 cup tequila
  • 2 cups pimiento-stuffed olives
  • 1 cup pitted Greek olives
  • 1/2 cup pickled hot cherry peppers, seeded and quartered
  • 2 shallots, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1-1/2 teaspoons grated lime peel
  • Assorted crackers

Directions

Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes.
Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime peel. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers.
Moroccan Tapenade may be used to prepare the following recipe: Tapenade-Prosciutto Flatbread Pizza Bites. Yield: 4 cups.
Originally published as Moroccan Tapenade in Taste of Home Christmas Annual Annual 2012, p90

Nutritional Facts

2 tablespoons (calculated without crackers): 67 calories, 4g fat (0 saturated fat), 0 cholesterol, 293mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 10 ounces dried figs
  • 3/4 cup tequila
  • 2 cups pimiento-stuffed olives
  • 1 cup pitted Greek olives
  • 1/2 cup pickled hot cherry peppers, seeded and quartered
  • 2 shallots, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1-1/2 teaspoons grated lime peel
  • Assorted crackers
  1. Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes.
  2. Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime peel. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers.
  3. Moroccan Tapenade may be used to prepare the following recipe: Tapenade-Prosciutto Flatbread Pizza Bites. Yield: 4 cups.
Originally published as Moroccan Tapenade in Taste of Home Christmas Annual Annual 2012, p90

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