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Hometown Recipes: Kalamata Olive and Fig Spread

Erin WalgamuthOne of my most favorite places in California is the wine country region. I love everything about it, the food culture, the wine and the exquisite scenery. Recently I had a lovely olive and fig spread from a wonderful little place in the Alexander Valley called Jimtown Store. I fell in love with this delicious sweet meets savory spread and decided to try my hand at making a batch. Well, I am happy to say that it turned out to be a hit around here and I am going to make it as part of the appetizer tray for Easter Sunday.

I hope you will try this very simple to make spread, and of course, I hope you enjoy it!


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Active time is about 10 minutes

Makes about 1 cup of spread, but is easily doubled

You will need-

Mini-chopper food processor

Rubber spatula

6oz (1/2 a 12oz jar) of pitted Kalamata olives, drained

10-12 dried black Mission Figs, stems removed and coarsely chopped

1 teaspoon honey

3 tablespoons Extra Virgin olive oil

Serve the spread on your favorite crackers. It’s also delicious accompanied by a mild goat cheese. I am going to try it as a side with roasted pork tenderloin!

Put olives and figs in the mini-chopper and pulse to combine. Add honey and olive oil. Pulse a few times and then puree. Taste, add more of any of the ingredients if you like.

Use the rubber spatula to transfer the spread to a bowl. Serve immediately or store in an air-tight container in the refrigerator for use later.