Black Olive and Fig Tapenade
Elevate your appetizers and snacks with this bold and sophisticated Black Olive and Fig Tapenade, a savory-sweet spread that’s as versatile as it is simple to make. Combining briny black olives, rich dried figs, and tangy capers with a medley of fresh garlic, rosemary, and thyme, this tapenade delivers an irresistible balance of earthy and vibrant flavors. A drizzle of extra virgin olive oil and a splash of fresh lemon juice tie everything together into a silky, rich condiment perfect for spreading on crusty baguette slices, pairing with creamy cheeses, or even using as a topping for grilled meats or roasted vegetables. Ready in just 10 minutes with no cooking required, this elegant appetizer is a crowd-pleaser that stores beautifully for up to a week—making it a go-to recipe for entertaining, picnics, or indulging in a gourmet snack at home.
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Recipe Information
Ingredients
- 1 cup Black olives (pitted)
- 1 cup Dried figs
- 2 tablespoons Capers
- 1 clove Fresh garlic
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Black pepper
- Salt (optional, to taste)
Instructions
Begin by preparing the dried figs. If they feel too firm, soak them in warm water for 10 minutes to soften, then drain and pat them dry.
Place the pitted black olives, softened dried figs, capers, and garlic clove into a food processor.
Pulse the mixture several times until coarsely chopped, scraping down the sides of the bowl as needed.
Add the fresh rosemary, fresh thyme, black pepper, and 2 tablespoons of olive oil. Process again until the tapenade reaches your desired consistency, either chunky or smooth.
Taste the tapenade and add salt, if necessary, depending on the saltiness of the olives and capers.
Transfer the mixture to a bowl and stir in the remaining 1 tablespoon of olive oil and the fresh lemon juice to brighten the flavors.
Serve immediately or store in an airtight container in the refrigerator for up to one week. Allow the tapenade to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 446 mg | 19% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.9 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
