Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kalamata and Fig Tapenade Recipe
    Lost? Site Map

    Kalamata and Fig Tapenade

    Kalamata and Fig Tapenade. Photo by Chef #363994

    1/1 Photo of Kalamata and Fig Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    TxGriffLover's Note:

    Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
    2. 2
      Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on October 13, 2010

      55

      I added grilled Portabella mushrooms to this. More garlic. Rosemary instead of thyme. Forgot the capers - darn! Left out the walnuts to keep the fat level down, but it would have been even better had I included them. Next time, I think I'll just chop the dried figs so they aren't lost in the processor, instead of simmering them until they're soft. Thanks for a fabulous, flexible recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Kalamata and Fig Tapenade

    Serving Size: 1 (334 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 694.0
     
    Calories from Fat 562
    81%
    Total Fat 62.5 g
    96%
    Saturated Fat 7.4 g
    37%
    Cholesterol 0.0 mg
    0%
    Sodium 962.4 mg
    40%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 9.7 g
    38%
    Sugars 17.4 g
    69%
    Protein 8.5 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites