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Moroccan Tapenade

 Moroccan Tapenade
The sweet-salty taste of olives paired with figs is a inspired combination. Use my tapenade an appetizer and serve with crackers.—
32 ServingsPrep/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:

2 of 2

Moroccan Tapenade (continued)

Directions (continued)

  • Tapenade-Prosciutto Flatbread Pizza Bites. Yield: 4 cups.
Nutritional Facts: 2 tablespoons (calculated without crackers) equals 67 calories, 4 g fat (trace saturated fat), 0 cholesterol, 293 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.