Fig and Kalamata Olive Tapenade Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - finely chopped, dried black mission figs, stems removed
  • 1/2 cups - water
  • 1/2 cups - pitted and chopped kalamata olives
  • 1/2 cups -
  • - pine nuts (or walnuts) toasted
  • 2 tablespoons - balsamic vinegar
  • 2 tablespoons - extra virgin olive oil
  • 2 tablespoons - capers, rinsed and blotted dry
  • 1 1/2 tablespoons - chopped fresh oregano leaves or 2 tsp dried
  • 1/2 teaspoons - kosher salt
  • 1/2 teaspoons - ground black pepper
  • Directions:

    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.

    Brief Description


    Main Ingredient:

    figs, olives

    Category:  Appetizers

    Cuisine:  Mediterranean

    Posted By:


    Posted On:

    November 26, 2020

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