Fig and olive spread is the sweet and salty spread to serve as an appetizer or spooned onto sandwiches. It’s also incredibly easy to make and will become the condiment you can’t live without. Learn how to make the fig and black olive spread below.
Black olives have a buttery saltiness. Kalamata olives go even further for a robust flavor and popular ingredient in Greek cooking.
What Kind of Figs to Use
Black olives possess a stronger more briny flavor, especially kalamata olives. The best type of dried fig to use—one that can stand up to their bold flavor is the Mission Fig. Known for its familiar flavor , the deep jammy sweetness of Sun-Maid + Orchard Choice Mission Figs melds beautifully with olive.
Seasoning + Flavor Amplifiers
The fig olive spread combines fennel seeds with its slightly sweet, anise-like flavor pairs up with orange zest which adds brightness. Minced garlic brings a savory note as black pepper adds heat. Olive oil ensures the texture is smooth and the flavor is fruity too.
How to Use Fig and Black Olive Spread
Try it on sandwiches. Incorporate it onto cheeseboards and charcuterie platters. Use it as a condiment to serve with poultry.
California Fig and Black Olive Spread
Ingredients
- 8 ounces Orchard Choice or Sun-Maid California Figs stems trimmed and quartered
- 1 cup Kalamata olives pitted
- 1 1/2 tsp fennel seeds
- 1 tsp garlic minced
- 1/4 tsp orange zest grated
- 1/8 tsp ground black pepper
- 1/4 cup California Olive Ranch Olive Oil extra virgin
- Crostini for serving
- 4 ounces feta cheese rcumbled, can substitute blue cheese
Instructions
- Combine the figs and 1 cup water in a small saucepan. Heat to a boil. Cook, covered, over low heat until almost all of the liquid has been absorbed, about 20 minutes. Cool slightly.
- Combine the figs, olives, fennel seeds (crushed with a mortar and pestle or the side of a heavy knife), garlic, orange zest, and black pepper in a food processor. Process until pureed, stopping to scrape the sides of the container down once or twice. With the motor running, slowly add the extra virgin olive oil. Transfer the mixture to a container or bowl, cover, and refrigerate until ready to serve.
- To serve, place the spread in a small bowl with a butter knife, and surround it with crostini. Alternatively, spread it on the crostini and serve plain or with a little crumbled cheese on top. Makes 2 cups
Notes
