Provencal Fig Tapenade

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

For the variant (s): (in autumn)

1 fig (s), fresh, approx. 80 g
Date (s), 2 - 3 fruits

Instructions

Core the olives.
Remove the stems from the figs, cut into quarters, cover with water in a small saucepan and simmer for about 15 minutes, then pour off the water.
Chop all ingredients in a blender or with a hand blender, but not very finely. If necessary, add a little salt and pepper to the tapenade. Be sure to try it beforehand!
Arrange the tapenade in a bowl and eat with baguette and cheese. Or as a spread without cheese.
In autumn I also do the tapenade with fresh figs and extra fresh dates.
The tapenade can be kept in a closed glass in the refrigerator and covered with a little olive oil for about 2 - 3 weeks.
With 6 servings, one serving has 288 Kcal.

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