Fig & Olive Tapenade for Blue Cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon high-quality balsamic vinegar
- 2 1/2 teaspoons honey
- Large pinch salt
- 1/2 teaspoon freshly ground black pepper
- 4 large Calamyra figs, finely diced
- 1 tablespoon capers, rinsed, drained, and finely chopped
- 1/4 cup pitted green and black olives, such as nicoise, picholine, or kalamata
- 1 teaspoon chopped fresh thyme
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Calamyra figs, large (4)
- Thyme, fresh (1 teaspoon)
- Condiments
- Balsamic vinegar, high-quality (1 tablespoon)
- Capers (1 tablespoon)
- Green and black olives, pitted (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Honey (2 1/2 teaspoons)
- Olive oil, extra-virgin (2 tablespoons)
- Salt (1 Large pinch)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 28, 2012 (2 months ago).
66 people saved this recipe.
