Recipes

Fig, pistachio and olive tapenade

Make a date to get fresh and fruity for Tu Bishvat

January 29, 2015 13:31
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Photo: Inbal Bar-Oz

ByVictoria Prever, Victoria Prever

1 min read

Cook: 10 minutes

Serves: 4 to share as part of a mezze

This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs. It's delicious with salty goat's cheese or as a condiment to meats or a cheeseboard.


 

Method

  • Heat your oven to 200°C and roast the pistachio nuts for 5 - 10 minutes on a baking sheet until lightly toasted. Leave to cool.
  • Chop the figs into roughly 1cm pieces and put them in a small, heavy-based pan with the water. Bring to the boil and simmer until tender over a medium heat for about 10 minutes until the liquid has been absorbed.
  • Tip into a bowl, and stir in the olive oil, balsamic vinegar and finely chopped rosemary.
  • Chop the olives into roughly 1cm pieces, roughly chop the pistachio nuts and add them all to the fig mixture.
  • Season with salt and freshly ground black pepper to taste.
  • Refrigerate overnight or for a minimum of four hours.
  • Serve alongside cheese or dolloped on top of crostini spread with soft goat's cheese.

Instagram: @victoriaprever

Ingredients

50g shelled pistachio nuts
175g dried, ready-to-eat figs
100ml water
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary
70g pitted, dried black olives
Salt and pepper