Moroccan Tapenade
Ingredients
- 10 ounces dried figs
- 3/4 cup tequila ⓘ
- 2 cups pimiento-stuffed olives ⓘ
- 1 cup pitted Greek olives ⓘ
- 1/2 cup pickled hot cherry peppers, seeded and quartered ⓘ
- 2 shallots, finely chopped ⓘ
- 3 tablespoons fresh lime juice ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons minced fresh basil ⓘ
- 2 teaspoons ground cumin ⓘ
- 2 teaspoons ground coriander ⓘ
- 1-1/2 teaspoons grated lime zest ⓘ
- Assorted crackers ⓘ
Instructions
- Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes.
- Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime zest. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers.
- Moroccan Tapenade may be used to prepare the following recipe: <a href="/Recipes/Tapenade-Prosciutto-Flatbread-Pizza-Bites"Tapenade-Prosciutto Flatbread Pizza Bites.
Nutrition & Diet Analysis (per serving)
819
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).