Wine Country Olive Tapenade
This sweet and savory olive tapenade will definitely become one of your go-to recipes! Loaded with two types of olives, shallots, figs, fresh rosemary, and lemon zest, this quick and easy relish is the perfectHoliday appetizer! Simple to make, it utilizes Crickets & Tumbleweed's gourmet BloodOrange Olive Oil and Fig Balsamic Vinegar, pairs divinely with your favorite Cypher Red, and is guaranteed to delight your family and friends! We wouldn’t be surprised if you receive a request or two for the recipe from your guests. Serve on your favorite cracker or crostini, on a cheeseboard, or over a log of goat cheese.
Ingredients
- 2 tbsp Crickets & Tumbleweed Blood Orange Olive Oil or regular olive oil
- 1 tbsp Shallot minced
- 1 tsp Fresh Rosemary minced
- 1 cup Dried figs stemmed and quartered
- ¼ cup Sugar
- ½ cup Crickets &Tumbleweed Fig Balsamic or regular balsamic vinegar
- 2 tbsp Whole-grain mustard
- 1 tbsp Orange zest freshly grated
- ¼ tsp Pepper freshly grated
- ⅓ cup Green and black California olives chopped and pitted
Instructions
- Heat C&T Blood Orange Olive Oil in a medium saucepan over medium heat.
- Add minced shallots and rosemary. Cook until fragrant and shallots are translucent, 1-2 minutes.
- Add the dried figs, sugar, C&T Fig Balsamic, mustard, orange zest, and pepper.
- Reduce heat and simmer until the figs have softened and the mixture becomes jammy, about 8-10 minutes.
- Remove from heat and stir in the olives.
- Pour mixture into a glass container and cool.
Notes
Keep olive tapenade stored in a covered container in the fridge and it will stay fresh for up to 1 week. Although, it would be impressive if you managed to make it last that long. It's way too tempting and delicious!
