Fig And Olive Tapenade Recipe

Name: Fig And Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available); 3/4 cup water; 1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted; 1 1/2 tablespoons lemon juice; 2 teaspoons whole grain mustard; 1 small garlic clove, peeled; 1/2 tablespoon capers, rinsed, drained and squeezed dry; 1 teaspoon finely chopped fresh rosemary; 1/3 cup extra-virgin olive oil; salt and black pepper, if necessary

Servings: persons

1
In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
2
In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
3
Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available), 3/4 cup water, 1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted, 1 1/2 tablespoons lemon juice, and more.

Yes, Fig And Olive Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fig And Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions