Fig and Olive Tapenade


Everyone Can Cook EverythingI was inspired to create this recipe after a trip to California’s Sonoma Valley, where foods such as tapenade are made with locally grown figs and olives. This Mediterranean-style spread and great summer appetizer is a wonderful combination of sweet figs nicely balanced with salty, sharp olives. Pine nuts, basil and other good things add even richer flavor. I like to serve this tapenade with a creamy cheese, such as brie or goat cheese. The tastes mingle beautifully when combined on a slice of baguette or a cracker.

  • Yield: 2 cups (500 mL)
  • Preparation Time: 10 Minutes
  • Cooking Time: 10 Minutes


  • 1 cup (250 mL) dried black mission figs
  • 1 cup (250 mL) pitted kalamata olives
  • ¼ cup (60 mL) pine nuts
  • ¼ cup (60 mL) coarsely chopped basil
  • ¼ cup (60 mL) extra virgin olive oil
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 medium garlic cloves, chopped
How to Make It
  1. Place the figs in a pot, cover with cold water and bring to a boil over high heat. Remove from the heat and let the figs plump up in the water for 15 minutes. Drain well and place the figs in a food processor. Add the remaining ingredients and pulse until well combined and finely chopped; do not purée.
  2. Transfer to a serving bowl, cover and refrigerate for 4 hours or overnight to allow the flavors to meld. (Refrigerated in a tightly sealed jar, the tapenade will keep for at least a week.) Serve the tapenade with slices of baguette or crackers to spread it on.

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