Fig and olive herb paste is a perfect additon for a cheese platter, and it's an excellent condiment for barbequed butterflied lamb.
Prep Time10 minutesmins
Course: Appetizer
Cuisine: Mediterranean
Keyword: quick
Servings: 2cups
Ingredients
1cupdried figs, chopped
1cuppitted kalamata olives
1/2 -1cupolive oil
1tbsprosemary leaves, washed, stripped from stems
1tbspItalian parsley leaves, washed
1tbsporegano leaves, washed
2fat cloves of garlic, peeled
pinch chilli flakesoptional
Instructions
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.
Notes
The paste can be made up to a week in advance. It will keep for up to two weeks in a sealed container in the fridge.