Fig and Pomegranate Tapenade

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
4%
Fig and Pomegranate Tapenade
45 min.
7
141kcal

Suggestions


Discover the delightful fusion of flavors in our Fig and Pomegranate Tapenade, a vibrant and versatile condiment that will elevate any meal. This unique spread combines the natural sweetness of ripe figs with the tangy burst of pomegranate molasses, creating a taste sensation that is both refreshing and indulgent. Perfect for those following a vegetarian, vegan, gluten-free, or dairy-free diet, this tapenade is a guilt-free addition to your culinary repertoire.

Whether you're hosting a gathering or simply looking to enhance your everyday meals, this tapenade serves as an exquisite dip for fresh vegetables, a flavorful spread on crusty bread, or a zesty accompaniment to grilled meats. The combination of Kalamata olives and capers adds a savory depth, while the toasted walnuts provide a satisfying crunch, making each bite a delightful experience.

With a preparation time of just 45 minutes, you can easily whip up this delicious tapenade to impress your guests or to enjoy as a personal treat. Allowing the flavors to meld for a couple of hours enhances the taste, making it a perfect make-ahead option for busy days. Dive into the world of Mediterranean-inspired flavors with this Fig and Pomegranate Tapenade, and let your taste buds embark on a culinary adventure!

Ingredients

  • tablespoon capers drained
  •  figs fresh stemmed ripe halved
  • teaspoons rosemary leaves fresh chopped
  • 0.5 cup kalamata olives pitted coarsely chopped
  • 1.5 tablespoons olive oil 
  • 2.5 teaspoons pomegranate molasses 
  • 0.5 teaspoon sherry vinegar 
  • 0.5 cup walnuts toasted coarsely chopped

Equipment

  • bowl
  • baking sheet
  • aluminum foil
  • broiler

Directions

  1. Preheat broiler. Line small baking sheet with foil.
  2. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
  3. Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper.
  4. Transfer to bowl. Stir in walnuts.
  5. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  6. *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.

Nutrition Facts

Calories141kcal
Protein4.82%
Fat59.99%
Carbs35.19%

Properties

Glycemic Index
11.57
Glycemic Load
5.8
Inflammation Score
-3
Nutrition Score
4.2126086587491%

Flavonoids

Cyanidin
0.51mg
Pelargonidin
0.01mg
Catechin
0.91mg
Epicatechin
0.29mg
Naringenin
0.01mg
Luteolin
0.06mg
Kaempferol
1.5mg
Quercetin
5.1mg

Nutrients percent of daily need

Calories:141.33kcal
7.07%
Fat:10.11g
15.55%
Saturated Fat:1.16g
7.25%
Carbohydrates:13.34g
4.45%
Net Carbohydrates:10.77g
3.91%
Sugar:10.21g
11.34%
Cholesterol:0mg
0%
Sodium:182.91mg
7.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.83g
3.65%
Manganese:0.36mg
17.99%
Fiber:2.58g
10.3%
Copper:0.19mg
9.44%
Vitamin E:0.93mg
6.21%
Magnesium:24.4mg
6.1%
Vitamin B6:0.11mg
5.64%
Potassium:174.29mg
4.98%
Vitamin K:5.13µg
4.89%
Vitamin B1:0.06mg
4.33%
Phosphorus:37.46mg
3.75%
Calcium:33.8mg
3.38%
Folate:12.2µg
3.05%
Iron:0.54mg
3.01%
Vitamin B2:0.04mg
2.55%
Vitamin A:123.12IU
2.46%
Zinc:0.35mg
2.35%
Vitamin B5:0.22mg
2.22%
Vitamin B3:0.35mg
1.76%
Vitamin C:1.31mg
1.59%
Source:Epicurious