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fig and olive tapenade
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Fig and Olive Tapenade
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Filled with salty olives, sweet figs, spicy pepper, savory herbs and garlic, all those flavors meld together beautifully in one bite and makes this recipe great. Makes 1 pint.

Course: Appetizer, Snack, Spreads
Cuisine: French
Servings: 8 as an appetizer
Ingredients
Tapenade
  • 1 cup dried figs chopped
  • ½ cup water
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp fresh rosemary minced
  • 1 tsp dried or fresh thyme minced
  • ¼ tsp cayenne pepper
  • 1 cup kalamata olives chopped
  • 2 cloves garlic minced
  • salt and pepper
Garnish Options
  • toasted walnuts
  • goat cheese
  • strained yogurt
  • crackers or crusty bread
Recipe
  1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until softened, and liquid has reduced, about 3-5 minutes.
  2. Remove figs from heat, stir in the remaining ingredients, and mix well. Season with salt and pepper to taste.
  3. Put mixture in an airtight container and refrigerate for 4 hours or overnight to allow flavors to develop.
  4. Serve with walnuts, goat cheese, or strained yogurt over crackers or crusty bread.