Tuesday, October 1, 2013

Fig & Olive Relish

OK so you can take this recipe and go one of two ways with it. 

Option (A) Make a Relish - meaning you will cook the ingredients into a sort of compote
Option (B) Make a Tapenade - meaning you will not cook the ingredients, just mix them together

Now what to serve them on?  

I highly recommend a nice medium-rare steak or toasted crostini smeared with ricotta cheese.
 Deliciousness ensues either way.

Fig & Olive Relish 

2 Tbsp Olive Oil
3 Tbsp GOOD Balsamic Vinegar*
Juice of 1 Lemon 
2 tsp Soy Sauce 
8 Figs, chopped coarsely
1 Shallot, minced 
1/2 cup Kalamata Olives, pitted and chopped
Handful of fresh Basil, roughly chopped 

Make sure to grab a couple of steaks if you are going the dinner route. 
I used these two NY Steaks. 

They were simply seasoned with kosher salt and cracked pepper.
Then pan-seared and finished with a little butter. 

1. If you are making the relish, continue following these directions. If you are making the tapenade, just mix everything together in bowl and you are done! 
2. Heat Olive oil in pan, add shallots and cook 2 minutes. Add half of figs, olives, balsamic vinegar, lemon, and soy sauce. Saute another 2 minutes. Add basil and rest of figs. Stir in. Turn off heat. Serve over steak or crostini.

*I am loving "The Godfather" Balsamic Vinegar by Ferrari Olive Oil Company - aged 18 years to perfection - a wonderfully versatile balsamic good for everyday use. Find it HERE. 

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