Modifications: I halved the recipe and used virtually the same amount of figs and olives. Adocidada became more and with a lighter color. I found good tapenade, just think our olives are very bitter, which is not very nice, just once I found a preserved in brine and thought the taste was much better.
1/2 x figs (about 90g) 3/4 x 1 x water black olives (150g) pitted 1 1/2 tbsp lemon juice 2 c mustard 1 clove à l'ancienne small peeled garlic 1/2 tbsp washed, ports o call buffet drained and squeezed to remove liquid capers
Cook the figs with water on low heat for about 30 minutes until soft. Drain reserving a few spoonfuls of the cooking liquid. In food processor (or mixer), beat the olives, fig, lemon juice, mustard, garlic, capers and rosemary or thyme. Add the olive oil until you have a homogeneous ports o call buffet appearance, but still rústica.Tempere ports o call buffet with salt and pepper, if necessary. Add a little of the cooking liquid figs if you find the mixture too thick.
If you use a pestle, chop the olives to facilitate, mash them with mustard, ports o call buffet garlic, capers and rosemary or thyme. Add the figs and, after they have been crushed, add the lemon juice, olive oil and season with salt and pepper, if necessary.
Sandreane, I also born not knowing not! I found out after I got married! rs Bruna, had made only with olive tapenade, but with figs is quite unique even. Monday, September 19, 2011 7:43:00 AM
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