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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid. | 2. In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.). | 3. Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black fig	1/2	cup	stemmed quartered dried	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
kalamata olive	1	cup	rinsed pitted	-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
grain mustard	2	teaspoons		-	-	-	-
garlic clove	1		peeled	-	-	-	-
caper	1/2	tablespoon	rinsed drained squeezed	0.9890000000000001	0.2103	0.1015	0.037000000000000005
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
olive oil	1/3	cup		636.48	0.0	0.0	72.0
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.