Fig and Olive Tapenade

A delicious recipe from Laura’s Food Production class. Can substitute dates for figs and apple juice.

Ingredients

• 1 cup roughly chopped dried figs
• 2 cups apple juice
• 2 cups pitted black olives
• 2 cloves garlic
• 1/4 cup lemon juice
• 6 Tbsp olive oil
• 1/8 tsp white pepper
• 4 Tbsp balsamic vinegar
• 2 tsp fresh thyme
• 8 oz cream cheese, softened
• 4 oz sour cream
• crackers or bread for serving

Instructions

1. Soak figs in apple juice, about 30 minutes.
2. Add olives, garlic, lemon juice, olive oil and white pepper to food processor. Blend until olives are chopped into ¼” sized pieces.
3. Put olive mixture in a large bowl. Add balsamic vinegar and thyme. Stir and set aside.
4. Fold sour cream into softened cream cheese and stir until mixture is spreadable.
5. Drain figs, place into a food processor and blend until pieces are about ¼”. Add figs to olive mixture and stir well.
6. Spread thin layer of cream cheese mixture on cracker or sliced baguette. Add about 2 Tbsp of olive mixture. Garnish with thyme and serve.