Olive & Fig Tapenade
Try this recipe for your next Italian inspired dinner! Make some extra and bring it in your lunch. Tastes great with your favourite crackers, pita bread, veggie sticks, or as in the photo, with homemade sunflower seed paleo bread!
1.5 cups pitted kalamata olives
6 large dried figs, coarsely chopped
2 tablespoons capers, rinsed
2 small garlic cloves, crushed
1/4 cup packed mint leaves
1/4 cup extra-virgin olive oil
Freshly ground pepper
In a food processor, pulse the olives, figs, capers, garlic, mint, and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled.
Makes 1.5 cups