Joni Sare, cooking instructor


The sweet and sour flavors of this tapenade made it unforgettable.

1) Combine all ingredients, except tomatoes, in food processor and blend until thick and uniform.

  • 2 cups pitted Sun Dried Black Olives
  • 2 Cups dried Mission Figs
  • 1/2 Cup Olive Oil
  • 1/2 lemon
  • 1 Tbs red miso
  • 1 T umeboshi plum paste
  • Enough water to encourage mixing
  • 20 sun dried tomatoes, soaked and diced

2) Stir in tomatoes and allow to sit (refrigerated) for a couple of hours or overnight.

Source: Joni Sare, adapted from Sam Lippman, Google Raw Chef

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