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Fig and Olive Tapenade

Fig and Olive Tapenade prepared dish

This fig and olive tapenade combines the rich sweetness of figs with the briny depth of olives for a unique spread. Perfect for serving on crusty bread or as a topping for grilled meats, this tapenade is a delightful addition to any appetizer platter. Enjoy the balance of flavors and textures in every bite!

This recipe is mediterranean style, snack, scaled for 6 servings, with 15 min prep.

Prep: 15 min · Total: 15 min · Serves: 6

Quick cooking notes

  • Core ingredients include capers, olive oil, lemon juice, black pepper.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 30 g capers (drained)
  • 3 tbsp olive oil (extra virgin)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp black pepper (freshly ground)
  • 100 g green olives (pitted)
  • 2 cloves garlic (minced)
  • 100 g black olives (pitted)
  • 150 g dried figs (chopped)

Instructions

  1. In a food processor, combine the chopped dried figs, green olives, black olives, capers, and minced garlic.
  2. Pulse the mixture until it is coarsely chopped, scraping down the sides as needed.
  3. With the processor running, drizzle in the olive oil and lemon juice until the mixture is well combined but still has some texture.
  4. Season with freshly ground black pepper to taste and pulse a few more times to incorporate.
  5. Transfer the tapenade to a serving bowl and let it sit for at least 10 minutes to allow the flavors to meld.

Nutrition (per serving)

  • Calories: 150
  • Protein: 2 g
  • Fat: 10 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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