“You must do the things you think you cannot do.”
Eleanor Roosevelt
Recently I had a citrus fig tapenade. It had a lot of figs and olives in it. I don’t have the recipe for it, but I found a fig and olive tapenade recipe on David Lebovitz’s – Living the Sweet Life in Paris. I looked at a few versions and came up with the recipe below. You can follow the link to check out the original version.
There are a number of ways you could serve this – with a baguette and fresh chèvre, with some really good biscuits (like the Raincoast cranberry and hazelnut crisps in the photograph), or on a pizza base grilled with a mild cheese like brie or chèvre and perhaps some thinly sliced pear and fresh basil leaves, and an arugula salad on the side.
The flavour improves overnight – so I’ve made mine today in preparation to have with a little champagne before dinner tomorrow night – New Year’s Eve.
In 2013, I hope you do the things you think you cannot do. Bon appétit and happiest of New Year’s.
Zestful Citrus Fig and Black Olive Tapenade
1/2 cup black mission figs, stemmed and quartered
1/2 cup water
1/4 cup white wine (I used Riesling)
1 cup kalamata olives, pitted
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp capers
1 clove garlic, mashed
1/2 tsp orange zest (if you add more, do so cautiously – too much zest at once can be overpowering!)
Bring the figs, water, and wine to a boil. Reduce heat to simmer and cook until the figs are tender and the liquid is absorbed (approximately 25 minutes). Cool slightly. Drain off any excess liquid.
Combine the figs and all remaining ingredients in the food processor and pulse until finely chopped. Do not puree. Bottle and refrigerate. Will keep up to a week in the fridge.
♥ Jam Tart ♥ 
The crackers look incredible! Must find them! Thanks!
The tapenade is terribly unphotogenic (I know the feeling!) but is so truly yummy. And yes – perfect with those biscuit / crackers.
Happy New Year and I look forward to your 2013 posts.
Good attitude mumma – love this resolution (and you, of course). But please don’t abandon the oxford comma!!
XOXOXO
By popular demand (I’ve received a couple of emails about this already) the Oxford comma is back. Turns out I’m not that radical….
xoxox
Your resolution sounds wonderful. “Living zestfully”; I’ll be mulling over that fine idea. Happy New Year to you.
How lovely to find you here My Little Home and Garden! Thank you for visiting and all the very best to you for the happiest and healthiest of New Years.
All of those ingredients are definitely for my palette. Always love a tasty tapenade.
Don’t quite get the Oxford comma – shall Google! I think I probably use too many comas in my posts.
Love the idea of your New Year’s resolution, ‘Living zestfully’. Let’s hope you don’t sprain anything. I guess I’ve lived sort of like that for too long.
Happy Hogmanany!
I laughed out loud when you said you hope I don’t sprain anything!!! You are quite fabulous!
Happy Hogmanany to you too (and I’ll go google that….)
Couldn’t agree more about David Lebovitz’s blog. It’s fabulous!
Yes – he’s charming! But then so is your Hebridean blog (Hebridean – is it a word?)
Yes, Hebridean is good, and you are so kind, always good to know somone is appreciating a new blogger’s efforts. Thanks for you support, look forward to reading your blog in 2013, and have a great New Year! Tracey
A joy-filled New Year to you too Tracey! Glad to have found you.
Lindy
We are launching a new site dedicated entirely to dairy free cooking and was wondering if you would like to participate. The site will host a collection from food blogs from across the web from folks like you that take pride in making their meals with love and from scratch.
Best of all, traffic will go directly back to your site; all we do is organize and link back to you.
Check us out at NoDairyKitchen.com
Cheers and Healthy Eats
~Jennifer
Hi Jennifer – thank you so much! I’d love to participate and will head straight over to your site.
Very best wishes for the New Year!
Lindy
Wonderful! Let me know which you post you would like to link first, and we will go from there. In the future, if there are others you wish to link, just shoot me an email. I look forward to staying in touch.
Why don’t we start with the current post?
https://lindymechefske.com/2012/12/30/do-the-things-you-think-you-cannot-do-but-first-a-citrus-fig-olive-tapenade/
And then we’ll keep in touch. Thank you!
Thank you for sharing your recipe. You are published.
Cheers and Healthy Eats
~Jennifer
Sounds 100% yummy! Here’s wishing you all the very best in 2013! I think I’ll also dedicate this year to what is (for me, anyway) the road less traveled;-)
How lovely Jeanette – the road less travelled. An ironic choice for such a global traveller – but in so many ways – you are already on the road less travelled.
Wishing you and yours the happiest, healthiest New Year ever!
Great post Mum! I have been craving this since I first tasted it and I am excited to try my hand at it!
xoxooox
Thanks Laura! Happy trails this weekend. xoxoxo
Great job, this looks fantastic…And go for it;I’m trying to branch out myself.Keep moving forward and upward!
Thanks so much Tonette -and yes – onwards and upwards!