Fig and Black Olive Tapenade with Rosemary

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Figs, fresh
  • 1 small clove Garlic
  • 1/2 tsp Rosemary, Fresh

• Condiments

  • 1 398ml (14oz jar Black olives

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on avirtualvegan.com

Description

Ingredients

• 6 fresh figs (any kind) or 6 plump Black Mission Dried Figs
• A 398ml (14oz) jar or can of black olives (a slightly smaller or larger can or jar is fine and in oil or brine is ok)
• 1 small clove garlic
• 2 tablespoons extra virgin olive oil
• ½ teaspoon fresh rosemary (see recipe notes)

Directions

• If using fresh figs preheat oven to 350°F
• Cut the stems off the figs and place on a baking sheet . Cook in the oven for 20 minutes.
• If using dried figs put them in a bowl and cover with boiling water to soften them up. Drain after about 15 minutes.
• Add all of the ingredients including the figs, to a food processor and process until well combined.
• Will keep in a sealed container in the fridge for about a week.