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Higos y Aceitunas (figs and olives) tapas recipe

Tapas are small appetizers or snacks served in bars and restaurants
all around Spain.  You can enjoy a sampling of meats, cheeses, and
olives, or select some heartier tapas and make a full meal with a
wide verity of tasty flavours. Here is a delicious vegetarian tapas

Higos y Aceitunas
(Figs and Olives)

1 cup dried black mission figs
1 cup pitted Kalamata olives (or other dark variety)
1/4 cup olive oil
2 Tablespoons balsamic vinegar
2 medium cloves garlic, minced
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil leaves

1. Place the figs in a pot, cover with cold water, set over high heat. Bring to a boil, remove from heat and let the figs plump for 15 minutes.
2. Drain the figs and put them in a food processor.
3. Add the remaining ingredients and pulse until finely chopped.  Do not puree.
4. Transfer to a serving bowl and cover.  Refrigerate for 4 hours or overnight.

Serve with small rounds of crusty bread or crackers.