Provençal fig tapenade

Ingredients for 1 servings:

• 180 g olives, black, dried, natural
• 2 anchovies in oil
• 1 tbsp, heaped capers
• 90 g fig(s), dried
• 1 garlic clove(s), squeezed
• 1 tbsp lemon juice
• 5 tbsp parsley, chopped
• 6 tbsp olive oil
• salt and pepper
• 1 fig(s), fresh, approx. 80 g
• Date(s), 2 – 3 fruits

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pit the olives. Remove the stems from the figs, quarter them, cover them with water in a small saucepan, and simmer for about 15 minutes. Then drain the water. Chop all ingredients in a blender or with an immersion blender, but not finely. Season the tapenade with salt and pepper if desired. Be sure to taste it first! Serve the tapenade in a bowl and eat it with baguette and cheese. Or as a spread without cheese. In the fall, I also make the tapenade with fresh figs and extra fresh dates. The tapenade will keep in the refrigerator for about 2-3 weeks in a closed jar covered with a little olive oil. Based on 6 servings, one serving has 288 kcal.