I’m a big fan of salty mixed with sweet. My natural preference is salty, but throw sweet in there and you have me every time. I love a good hard salty cheese served beside a cluster of grapes or feta dip with cranberry and rosemary served on Raincoast Crisps. This Olive and Fig Tapenade Recipe is the perfect recipe to satisfy my salty and sweet cravings.
Lesley Stowe, creator of Raincoast Crisps, is the lead sponsor of the Canadian Women’s Ski Jumping team. She has created recipes inspired by the Canadian Women’s Ski Jumping Team. Today’s Recipe is inspired by Taylor Henrich (center above).
- 1 cup (250 mL) fresh figs, quartered
- 1 cup (250 mL) pitted niçoise olives or other brined black olives
- 1 tbsp. (15 mL) capers, drained
- 1 large clove garlic, crushed
- 1 tsp. (5 mL) fresh thyme leaves
- 3 tbsp. (45 mL) olive oil
- 1 tbsp. (15 mL) fresh lemon juice
- Sea salt and freshly ground pepper
- In a food processor, roughly chop the figs. Add the olives, capers, garlic and thyme; pulse until combined and slightly coarse.
- Add the oil and lemon juice; pulse to combine.
- Season to taste with salt and pepper.
- Cover and refrigerate until ready to serve.
- Serve with Raincoast Fig and Olive Crisps.
Want to inspire and support the Canadian Women’s Ski Jumping Team? Lesley Stowe will contribute $1 per message, to a max $5,000 to the team. Leave a message for the Canadian team on Lesley Stowe’s Facebook page or send a tweet tagging @Lesley Stowe.
You can view last week’s recipe for Winter Kale Salad here and Avocado and Green Pea Dip here. We hope that you enjoy today’s Taylor’s Take Off Olive and Fig Tapenade recipe and stop by again soon to check out Lesley’s next Olympic inspired recipe.
To help our readers celebrate the 2014 Olympics, Lesley Stowe is letting us give away this Raincoast Crisps Prize Pack!
Giveaway is open to Canadian and US residents. Enter below.