Fig and olive herb paste was a recipe from my sister in a book of culinary musings from good friends. The book was a gift on my hens’ day and I have referred to it often over the years. I’ve changed the paste recipe a little. It’s perfect on a cheese plate, served with a sharp cheddar, manchego or goat’s cheese. The paste is also a delicious condiment for barbecued butterflied leg of lamb. The kalamata olives I bought from the deli had a little chilli in them which was an unexpected surprise, but a welcome addition! I’ll be sure to add chilli from now on, but feel free to leave the chilli out for a milder taste.
I served the fig and olive herb paste on an antipasto platter at a recent drinks night with friends, and it was a hit. It can be made up to a week in advance, too. My roasted onion and beetroot dip is another great addition to an antipasto platter: https://atamandastable.com.au/roasted-onion-and-beetroot-dip/
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Fig and Olive Herb Paste
- 1 cup dried figs, chopped
- 1 cup pitted kalamata olives
- 1/2 -1 cup olive oil
- 1 tbsp rosemary leaves, washed, stripped from stems
- 1 tbsp Italian parsley leaves, washed
- 1 tbsp oregano leaves, washed
- 2 fat cloves of garlic, peeled
- pinch chilli flakes optional
- Blend all the ingredients together briefly with 1/2 cup of olive oil in a food processor or with a handheld blender. I like to leave the paste with a few chunks of fig and olive in it. Add extra olive oil for a thinner paste.
- Store in an airtight container in the fridge.