Black Olive and Fig spread

My sister in law offered me some of this tasty spread with cheese and crackers,
and later gave me the recipe. I have reduced the amount of garlic a little from the
original; I prefer the black olive flavour to be more prominent, but you can adjust
the proportions to suit your taste.


2 to 3 cloves of garlic (peeled and quartered)
1 cup black Kalamata olives without stones
(for best flavour, buy them whole in brine, and
then cut out the stones yourself)
1/2 cup chopped dried figs
2 tsp chopped fresh oregano
Juice of 1 lemon
2 TBS Extra-virgin olive oil

Put everything except salt and pepper in a processer and whizz until it makes a spreadable paste.
Add salt and pepper to taste. This paste will keep for several days in a covered jar in the fridge.


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