Black Olive Tapenade with Figs and Roquefort
If you’re on the lookout for a sophisticated spread that marries the briny richness of olives with the sweet earthiness of figs and the tangy bite of Roquefort, look no further than this Black Olive Tapenade with Figs and Roquefort. Perfect for entertaining or simply elevating your everyday snacking, this tapenade is a delightful combination of flavors and textures that will impress both family and friends.
What Makes This Recipe Special
What sets this tapenade apart is the unique addition of dried black mission figs and Roquefort cheese. The figs provide a natural sweetness that balances the saltiness of the olives and the sharpness of the cheese. Add in the earthy notes of thyme and the freshness from orange zest, and you have a spread that is both complex and incredibly satisfying. Served on toasted baguette slices, this tapenade is the perfect start to any meal or a delightful addition to a cheese board.
The Ingredient Lineup
To whip up this delicious Black Olive Tapenade with Figs and Roquefort, gather the following ingredients:
- 1 cup black olives, rinsed and drained
- 1/2 cup dried halved black mission figs
- 2 teaspoons capers, rinsed and drained
- 1 clove garlic, roughly chopped
- 3/4 teaspoon fresh thyme leaves
- 1/8 teaspoon fresh orange zest
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon honey (for a vegan option, use sugar syrup or agave)
- 1 1/2 teaspoons dark balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped toasted walnuts
- Baguette sliced into rounds and lightly toasted (for a gluten-free option, use GF bread or crackers)
- Small shards/shavings of Roquefort, gorgonzola, or blue cheese (for a vegan option, use a blue cheese substitute such as Sheesh)
- Fresh flat-leafed parsley, for garnish
Equipment at a Glance
Before you start blending these incredible ingredients, make sure you have the following tools:
- Food processor: Essential for achieving that perfect tapenade texture.
- Measuring cups and spoons: Accurate measurements ensure that each flavor shines.
- Knife and cutting board: For chopping the garlic and figs.
- Serving platter: To present your tapenade and toasted baguette beautifully.
Black Olive Tapenade with Figs and Roquefort Made Stepwise
Creating this Black Olive Tapenade with Figs and Roquefort is a breeze. Follow these simple steps:
Step 1: Prepare the Ingredients
Begin by rinsing and draining the black olives and capers. Roughly chop the garlic and figs, ensuring the figs are halved for even blending.
Step 2: Blend the Base
In a food processor, combine the black olives, dried figs, capers, chopped garlic, and fresh thyme leaves. Pulse until the mixture is finely chopped but not completely smooth. You want a bit of texture.
Step 3: Add Flavor Enhancers
Next, add the fresh orange zest, salt, black pepper, honey, and dark balsamic vinegar to the food processor. Pulse again to combine all the flavors.
Step 4: Drizzle in the Olive Oil
With the processor running, slowly drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency. You may want a slightly chunky texture, so don’t over-process!
Step 5: Stir in the Walnuts
Transfer the tapenade to a mixing bowl and gently fold in the chopped toasted walnuts for an added crunch.
Step 6: Serve with Style
To serve, scoop the tapenade into a serving bowl and top with shards of Roquefort cheese. Arrange the toasted baguette slices around the bowl and garnish with fresh parsley for a pop of color.
Fresh Takes Through the Year
This versatile Black Olive Tapenade with Figs and Roquefort can be enjoyed year-round with a few creative twists:
- Spring: Swap figs for fresh strawberries and add a hint of mint for a refreshing twist.
- Summer: Mix in some diced sun-dried tomatoes for a burst of flavor during the warmer months.
- Fall: Incorporate chopped apples or pears for a sweet and savory combination that pairs beautifully with roasted meats.
- Winter: Add a touch of pomegranate seeds for a festive flair and a pop of color to your holiday gatherings.
What I Learned Testing
Through the process of developing this Black Olive Tapenade with Figs and Roquefort, I discovered a few key points:
- The quality of your olives greatly impacts the final taste. Opt for Kalamata or other premium varieties for the best flavor.
- Adjusting the sweetness with honey or agave can change the profile of your tapenade—feel free to experiment!
- Adding the walnuts at the end keeps their crunch intact, which is a delightful contrast to the creamy cheese.
- Serving the tapenade at room temperature enhances its flavor, so allow it to sit out for a bit before serving.
Freezer-Friendly Notes
This Black Olive Tapenade with Figs and Roquefort is freezer-friendly! To store, place it in an airtight container, and it can last for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight and stir well before serving. The flavors may deepen over time, making it even more delicious!
Ask the Chef
Can I use different types of olives in this recipe?
Absolutely! Feel free to mix and match your favorite olives, such as green olives or Castelvetrano, for a unique flavor profile.
What can I substitute for Roquefort cheese?
If you’re looking for a substitute, gorgonzola or a good quality blue cheese works well. For a vegan option, consider using Sheesh or a similar plant-based blue cheese alternative.
How long does the tapenade last in the fridge?
The tapenade will stay fresh in an airtight container in the refrigerator for about a week, making it perfect for meal prep!
Can I make this tapenade ahead of time?
Yes! Making it a day in advance allows the flavors to meld beautifully, enhancing the overall taste.
Desserts to Finish
To round out your meal, consider these delightful dessert options:
- Chocolate Avocado Mousse
- Lemon Tart with Almond Crust
- Berry Galette with Vanilla Ice Cream
- Fig and Almond Cake
That’s a Wrap
In conclusion, this Black Olive Tapenade with Figs and Roquefort is a showstopper that elevates any gathering or casual dinner. The combination of rich olives, sweet figs, and tangy cheese creates a symphony of flavors that is sure to delight your taste buds. Don’t hesitate to try this recipe and share it with your loved ones—it’s a crowd-pleaser that will have everyone coming back for more. Enjoy your culinary adventure!
Black Olive Tapenade with Figs and Roquefort
Ingredients
Equipment
Method
- Begin by rinsing and draining the black olives and capers. Roughly chop the garlic and figs, ensuring the figs are halved for even blending.
- In a food processor, combine the black olives, dried figs, capers, chopped garlic, and fresh thyme leaves. Pulse until the mixture is finely chopped but not completely smooth.
- Next, add the fresh orange zest, salt, black pepper, honey, and dark balsamic vinegar to the food processor. Pulse again to combine all the flavors.
- With the processor running, slowly drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency.
- Transfer the tapenade to a mixing bowl and gently fold in the chopped toasted walnuts for an added crunch.
- To serve, scoop the tapenade into a serving bowl and top with shards of Roquefort cheese. Arrange the toasted baguette slices around the bowl and garnish with fresh parsley for a pop of color.
Notes
- For a fresh twist, try substituting figs with strawberries in spring.
- Store the tapenade in an airtight container in the fridge for up to a week.
- This tapenade can be frozen for up to three months; just thaw overnight in the refrigerator.
