Recipe Detail

Fig and Kalamata Olive Tapenade

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 1/2 cups - finely chopped, dried black mission figs, stems removed
  2. 1/2 cups - water
  3. 1/2 cups - pitted and chopped kalamata olives
  4. 1/2 cups -
  5. - pine nuts (or walnuts) toasted
  6. 2 tablespoons - balsamic vinegar
  7. 2 tablespoons - extra virgin olive oil
  8. 2 tablespoons - capers, rinsed and blotted dry
  9. 1 1/2 tablespoons - chopped fresh oregano leaves or 2 tsp dried
  10. 1/2 teaspoons - kosher salt
  11. 1/2 teaspoons - ground black pepper


Simmer the figs: Place figs in a saucepan with water and cook at medium-low heat until figs have softened and water has evaporated, about 7 minutes. Transfer to medium bowl.

Combine ingredients: Add to the bowl the remaining ingredients, stir, cover and let set 1 hour before serving. Refrigerate if storing for longer periods before serving.

Presentation: If refrigerated, take out 45 minutes before serving.

Dipping suggestions, Use bruschetta, crostini, bagel chips, pita chips. Try a dab of goat cheese atop a crostini spread with the tapenade.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers