Fig and Olive Tapenade

Total Time
10 mins
30 mins

a twist on an old favorite

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  • 12 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
  • 34 cup water
  • 1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
  • 1 12 tablespoons lemon juice
  • 2 teaspoons whole grain mustard
  • 1 small garlic clove, peeled
  • 12 tablespoon capers, rinsed, drained and squeezed dry
  • 1 teaspoon finely chopped fresh rosemary
  • 13 cup extra-virgin olive oil
  • salt and black pepper, if necessary


  1. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
  2. In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
  3. Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.