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 niçoise 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.
Recipe Source:
