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5 from 1 vote

Fig and Olive Herb Paste

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 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: quick
Servings: 2 cups

Ingredients

  • 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

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.