Pomegranate tapenade with figs
6 servings
10 minutes
Tapenade is a Mediterranean olive paste with spices.
1
Line a small baking tray with foil and grease it with olive oil. Cut the figs in half and place them cut side up on the tray. Put in a preheated oven at 180 degrees for about three minutes, until the edges of the fruit start to brown slightly. Then remove and cool on a sheet of parchment paper.
- Olive oil: 1.5 tablespoon
- Fig: 8 pieces
2
Combine figs, coarsely chopped olives, and a couple of teaspoons of finely chopped rosemary in a blender. Add vinegar and narsharab, and pulse the blender a few times to coarsely chop the mixture. On one occasion, add a tablespoon of olive oil. Season with salt and pepper to taste, transfer to a bowl. Coarsely chop and mix in the nuts into the tapenade.
- Fig: 8 pieces
- Kalamata olives: 200 g
- Rosemary: 2 stems
- Sherry vinegar: 0.5 teaspoon
- Narsharab (pomegranate sauce): 2.5 teaspoons
- Olive oil: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Walnuts: 100 g
3
Before serving, let it sit at room temperature for two hours to allow the ingredients to absorb each other's flavors.
