Usuba
Tapenade with olives, figs and anchovies
A Mediterranean appetizer with rich flavor. Olives and black olives combined with dried figs, anchovies, and garlic create an aromatic paste. Perfect as a standalone dish or spread on bread. If needed, anchovies can be replaced with dried fish or fish sauce.
- Total
- 5 min
- Standard serving
- 197.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Remove the pits from green and black olives. If you use commercially pitted olives, they will save time, but whole fruits provide better texture.
- 2
Step 2
Chop the red onion, garlic, and dried figs into large pieces.
- 3
Step 3
Place olives, black olives, chopped onion, garlic, and figs in a food processor or blender. Add anchovy fillets, grape seed oil, maple syrup, and coarsely chopped parsley.
- 4
Step 4
Grind the ingredients to a coarsely ground mass. Preserve the texture — the components should remain recognizable pieces rather than turning into a homogeneous puree.
- 5
Step 5
Serve the tapenade with seeded rye bread or use as an appetizer for main courses.
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