Tapenade of Black and Green Olives, Anchovies, and Figs
Appetizers • Singaporean
Description
The easiest way to bring a taste of the Mediterranean to the Russian table. Instead of anchovies for a fishy aroma, you can use dried fish, any other type of cured fish, or fish sauce. Instead of fresh figs, you can use dried ones. In this case, you will need to add a little more oil or pre-soak the figs thoroughly in water.
Ingredients
- Olives stuffed with lemon 5 oz
- Olives stuffed with lemon 5 oz
- Maple syrup 1 tablespoon
- Green Figs 5 oz
- Garlic 2 cloves
- Spanish onions 1 head
- Grapeseed Oil 0 fl oz
- Salted anchovies in oil 4 pieces
- Parsley 0 oz
- Rye Bread 0 oz
Step-by-Step Guide
Step 1
Remove the pits from large green and black olives (you can use jars of olives with factory-removed pits, but that lacks intrigue; moreover, such olives usually have a texture that is inferior to whole ones).
Step 2
Roughly chop the onion, garlic, and figs. Place all these ingredients—from olives to figs—into a food processor or blender, adding the anchovy fillets, grapeseed oil, maple syrup, and coarsely chopped parsley. Blend into a rough mixture using the appropriate settings. Essentially, there’s nothing wrong with turning everything into a smooth puree, but it's better if the components retain a bit of their own identity. They will come together as a whole made up of individual parts, much like a textbook on federalism.
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