A Canadian winning olive and fig tapenade

Canadian Olympic hopeful Taylor Heinrich's tapenade recipe using Rainforest crisps.

Lesley Stowe raincoast crisps

The Winter Olympics in Sochi, Russia are fast approaching and our Canadian athletes are hard at work, training to bring home the gold. What's a long day of training without some sustenance? Canadian Women's Ski Jumping team member, Taylor Heinrich shows us a simple and flavourful tapenade recipe that uses Lesley Stowe's Rainforest Crisps, lead sponsor of the team.

1 cup fresh figs, quartered
1 cup ni├žoise olives, pitted
1 tbsp capers
1 clove garlic, crushed
1 tsp fresh thyme
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
sea salt and pepper, to taste

In a food processor, roughly chop figs.

Add the olives, capers, garlic and thyme, and pulse until coarsely chopped and combined.

Add the oil and lemon juice; pulse to combine.

Season to taste with salt and pepper.

Cover and refrigerate until ready to serve.

Serve with Raincoast Fig and Olive Crisps.