Fig-Olive Tapenade Recipe

Name: Fig-Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup (85 g) stemmed and quartered dried Black Mission figs; 1 cup (250 ml) water; 1 cup (170 g) black olives, rinsed and pitted; 1 garlic clove, peeled; 2 teaspoons capers, rinsed and drained; 2 anchovy fillets; 2 teaspoons whole-grain mustard; 1 teaspoon finely chopped fresh rosemary or thyme; 1 1/2 tablespoons lemon juice; 1/4 cup (60 ml) extra virgin olive oil; Coarse salt and freshly ground black pepper

Servings: persons

1/2 cup (85 g) stemmed and quartered dried Black Mission figs
1 cup (250 ml) water
1 cup (170 g) black olives, rinsed and pitted
1 garlic clove, peeled
2 teaspoons capers, rinsed and drained
2 anchovy fillets
2 teaspoons whole-grain mustard
1 teaspoon finely chopped fresh rosemary or thyme
1 1/2 tablespoons lemon juice
1/4 cup (60 ml) extra virgin olive oil
Coarse salt and freshly ground black pepper

1
1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
2
2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
3
3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup (85 g) stemmed and quartered dried Black Mission figs, 1 cup (250 ml) water, 1 cup (170 g) black olives, rinsed and pitted, 1 garlic clove, peeled, and more.

Yes, Fig-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.

Fig-Olive Tapenade

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