Fig and Olive Tapenade

Recipe by sofie-a-toast
READY IN: 40mins
YIELD: 1 1/2 cups


  • 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


  • 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.
  • 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.).
  • 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.