Our second day of la vendange was a short afternoon, so instead of a big luncheon, we celebrated in the vineyard with an apéritif. Amy’s mom Cindy made this fig and olive tapenade. It’s a satisfying combination of sweet and salty, and an easy way to dress up crostini, whether for a fancy soirée, or a snack in the vineyard. I ate mine with grape-stained fingers.
Fig & Olive Tapenade
4 ounces of dried figs
½ cup Kalamata olives, pitted
½ cup green olives, pitted
2 tablespoons olive oil
1 teaspoon fresh rosemary
1 tablespoon balsamic vinegar
Combine the figs and olives in a food processor and pulse (finely mince if you don’t have a food processor).
Mince the rosemary. Add rosemary, olive oil, and balsamic vinegar to the fig and olive mixture in the food processor and mix again. To get the consistency you want, add more olive oil.
Serve alongside crostini, and try topping it with a crumble of goat cheese, a drizzle of honey, or roughly chopped walnuts…or all three.
The tapenade will keep in the refrigerator for two weeks, or you can freeze it.
Cindy’s recipe has been adapted from Food52.