Fig and Olive Tapenade

There are so many different types of olives grown in Spain, it seems a shame that we don't do more than plonk them in a dish to serve with nuts or scatter them, almost as an afterthought, through a salad. In Madrid, at the Mercado de Sant Miguel, my favorite stand is La Hora del Vermut, which is dedicated to encurtidos (pickled and preserved products), among them the most sublime gordos (big,fat green olives) skewered together with a pickled boquerón. Combined with a vermut de grifo (on tap) over ice with a slice of orange, it is possibly the most perfect aperitif on earth.

In Barcelona, I buy these same olives from La Boqueria and make my own to serve with drinks, or, if I want something more substantial, I make a vat of this tapenade to serve at the start of a casual lunch or supper party. It’s essential to taste the olives before you make the tapenade—avoid any that are too bitter, and buy them with stones for the best flavor (it's easy enough to remove them by splitting the olive in half with your fingers and pinching out the stone). If you make a big batch, the tapenade will last at least a couple of weeks in the fridge.

INGREDIENTS

• 250 g black olives, destoned
• 250 g green olives, destoned
• 150 g dried figs, soaked in hot water
• 2-3 cloves garlic, finely grated
• 2-3 tbsp capers (to taste)
• 150 ml olive oil
• Splash of sherry vinegar
• Handful of fresh mint, freshly julienned

METHOD

1. Blitz everything, minus the mint, together in a food processor.
2. Check for seasoning, adding more oil or vinegar as desired.
3. When satisfied with the balance of flavors, stir in the julienned mint, which will lift the tapenade and give it a refreshing brightness.
4. Serve piled high on top of crunchy, garlic-rubbed toast or with vegetable crudités—thick slices of radish work particularly well— accompanied by a cool glass of cava. 

Tara Stevens is a food writer and cook who splits her time between Barcelona and her cooking school, the Courtyard Kitchen, in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.