Olive, fig and basil tapenade
Serves: 6
Total time: 
Recipe by Jenny WhiteRecipe photograph by Ant Duncan
Olive, fig and basil tapenade
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
134Kcal
Fat
9gr
Saturates
1gr
Carbs
11gr
Sugars
9gr
Fibre
2gr
Protein
1gr
Salt
1.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 300g Taste the Difference Single Estate Greek Kalamata olives, pitted
- 100g ready-to-eat dried figs, roughly chopped
- 2 tbsp capers, rinsed and drained
- 2 anchovies, drained
- 1 garlic clove, crushed
- 6 fresh basil leaves
- a squeeze of lemon juice
- toasted bread, to serve
Step by step
Get ahead
The tapenade will keep, covered, in the fridge for 2-3 days.
- Drain the olives, reserving 3 tablespoons of the oil. Put in a food processor with the figs, capers, anchovies, garlic and basil and pulse until finely chopped.
- Add the reserved oil a little at a time, pulsing between each addition. The texture of the tapenade should be finely chopped, rather than a paste. Scrape the mixture into a bowl and stir in the lemon juice.
- Serve spread onto slices of toasted bread.
Chef quote
Dried figs lend this tapenade a delicious fruity note. Serve at room temperature as a dip, on bruschetta, or spread in a sandwich with roasted vegetables.
