5 Reviews

This recipe is easy to follow and easy to make. I fell in love with the PC Fig and Black Olive Tapenade and when they discontinued the product I was looking to make my own. This recipe is very similar to that product except for the rosemary. I put in a 1/2 tsp but in my opinion it completely ruined the end result. The flavour of the rosemany completely overwhelms the delicate balance of fig and black olive. So next time I will omit that ingredient!

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KLV April 08, 2010

Real winner recipe, deliciously unique! I did use balsamic vinegar instead of lemon juice and added salf and black pepper. Wow, a keeper!

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rosslare April 13, 2008

I loved this. I used sundried kalamata olives. I only had white figs, which may have changed the taste a bit as I had to add about 1 tsp buckwheat honey to balance the sweet/salt. I omitted the capers because I didn't have any But I seriously love this spread. I think I just want to tinker with the seasonings a bit more.

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micetastenice May 22, 2007

Excellent tapenade! My mother-in-law especially loved the combination of sweet and salty, and she has good taste! Excellent texture and I just love the surprising element of the figs. Thanks!

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spatchcock November 30, 2004

I really liked this- the figs add a whole new dimension due to the texture of the seeds. It has received rave reviews from everyone who has tried it. I have made this with a a small handful of sundried tomatoes added as well. This is a definite keeper.

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Scout33 August 10, 2003
Fig and Black Olive Tapénade