Tapenade of black and green olives, anchovies and figs
4 servings
5 minutes
The easiest way to ensure the presence of the Mediterranean on the Russian table. Instead of anchovies for a fishy aroma, you can use roach, any other dried fish or fish sauce, instead of fresh figs you can take dried ones. In this case, you will need to add a little more oil or thoroughly soak the figs in water beforehand.
1
Remove the pits from large green and black olives (you can use jars of olives with factory-removed pits, but there's no intrigue in that, and such olives usually have a lower texture than whole ones).
- Green olives: 200 g
- Black olives: 200 g
2
Chop the onion and garlic coarsely with the fig. Place all these ingredients—from olives to figs—into a food processor or blender, add the anchovy fillet, grape seed oil, maple syrup, coarsely chopped parsley, and turn into a roughly ground mass using the appropriate settings. Essentially, there’s nothing shameful about turning it all into a homogeneous puree, but it’s better if the components retain a bit of their own 'self.' They will form a whole made up of individualities, like in a textbook on federalism.
- Red onion: 1 head
- Garlic: 2 cloves
- Dried figs: 100 g
- Salted anchovies in oil: 4 pieces
- Grapeseed oil: 50 ml
- Maple syrup: 1 teaspoon
- Parsley: 20 g
