Fig and Olive Tapenade
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Author Notes: I love figs. I love olives. I always have a good supply of both of the above on hand. I wanted a spread to go with crostini for an impromptu gathering one evening, and I went searching to see what I had in my pantry. I came out with a jar of Kalamata olives, a jar of big, green, pimiento-stuffed martini olives, and a box of dried Mission figs. Fifteen minutes later, I had this tapenade, and I still have people asking for the recipe. - Kayb
Food52 Review: This is our new throw-together-10-minutes-before-the-guests-show-up appetizer. The figs and olives strike a lovely balance of savory and sweet, with the balsamic vinegar adding twang and the rosemary anchoring the spread with its woodsy scent. We made ours in a food processor and loved the fine texture, but chop it all rustic-like if you prefer. Crackers or crostini are a must, but serve it with fresh goat cheese (or parmesan, or blue) for even more party karma. - A&M - A&M
Serves 8 as a party snack
- 4 ounces dried figs
- 1/2 cup Kalamata olives
- 1/2 cup green olives, pimiento-stuffed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon minced fresh rosemary
- 1 tablespoon balsamic vinegar
- Mince figs and olives finely (or, if prefer a finer texture, pulse a few times in the food processor).
- Add rosemary, balsamic vinegar and olive oil and mix (or process). You may need to add a little more olive oil to get to the texture/consistency you want.
- Serve as a dip or spread with crostini and crackers. I like to serve it alongside goat cheese.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Dip
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2 months ago Nikki Pryn
I have just made this and it is truly delicious but can someone tell me if I can freeze it, or if not, how long will it last in the fridge? Thanks!
2 months ago Kayb
I'm not sure how well it'd freeze, but it lasts a LONG time in the fridge. Longer than I've ever had occasion to keep it, the longest being a couple of weeks before it was gone.
about 1 month ago Nikki Pryn
In reply to my own question, I decided to freeze it in small tubs and defrosted overnight for a dinner party on Easter Sunday. It was PERFECT AND TASTED DELICIOUS on tiny crackers with a shaving of goats cheese on top. We served as canapés with a glass of champagne before the main event...it went down very well!!
about 1 month ago Kayb
Excellent! Good to know.
3 months ago Gracia Escudero
We have a fig tree in our backyard, do you think this recipe would work with fresh figs? It looks delicious! I'll have to wait until late summer to try it.
3 months ago Kayb
It would seem to me that it should. Might be a bit more moist. I do envy you your fig tree1
6 months ago rachaelmr
I was very skeptical: but this was a HIT! at a gathering I recently went to. And I have to say it was all these great reviews that sold me - and I do love it, too. I paired my "appetizer contribution" with my goat cheese dip (which is just that big 365 goat log w/ a sexy olive oil, whipped until it is greenish w/ cracked pepper) - Ooh, La, La!
2 months ago Kayb
Glad you enjoyed! I actually paired it with fromage d'affinois the other night, and it was SO rich and marvelous!
9 months ago gingerroot
Hi Kayb, I've been meaning to tell you that I hosted an afternoon tea a few weeks ago for 60 people and I used this plus cream cheese and Italian parsley as one of the fillings. The sandwiches disappeared! Thanks for a great recipe.
3 months ago MrsK
gingerroot, what a wonderful idea!!!! I've been looking for a nice sandwich recipe--for parties--and your idea of this Tapenade + cream cheese + Italian parsley fits the bill!
2 months ago Kayb
Yum....that WOULD be good! Jotting that note....Thanks!
about 1 year ago Ellen M.
I may be the only person in the world who dislikes rosemary. Any suggestions for an alternative herb?
about 1 year ago pierino
pierino is a trusted source on General Cooking and Tough Love.
I love rosemary but I wouldn't use it in an authentic tapenade. Now, thyme works very well.
2 months ago Kayb
I think you could use thyme or sage fairly easily. I just like rosemary.
about 1 year ago pierino
pierino is a trusted source on General Cooking and Tough Love.
The missing ingredients are, most importantly capers as well as anchovies. The name itself, tapenade, comes from the provencale word for caper. I'm sorry but I'm a stickler on this stuff. It's not tapenade if it doesn't include olives, capers and anchovy. After that you can mess with it all you like. Or else call it something else.
over 1 year ago BocaCindi
I have to admit that I was a little hesitant to make this. It didn't seem like the flavors were going to meld. I tasted it right after I made it and still wasn't sure. I put it in the refrigerator for about a half an hour. Put goat's cheese on a cracker and a spoon of this on top. Very delicious. Intriguing flavor. And, best of all, the ingredients are all available either in the refrigerator or pantry. That is wonderful. Had to buy the rosemary. Cannot grow a rosemary plant, have a green thumb with every other plant. Enough about me. Try this, you'll really like it.
over 1 year ago pamelalee
I served this on Thanksgiving with crackers, stilton, and pears. My family loved it! I used calimyrna figs since I noticed the figs in your photo were light brown. Have you ever made this with missions figs? Thanks!
over 1 year ago Kayb
I usually use Mission figs, as that's the most common kind you find dried around here. Most any kind would work, I think. Glad you enjoyed!
over 1 year ago David Black
Made this for a pot-luck last weekend, and it was quite a hit! I love the mix of bold flavors, both sweet and savory. We did not serve it with goat cheese, as suggested, but definitely want to try it that way. I think that would add another layer of wonderful flavor.
over 1 year ago EmilyC
Made this tonight for visiting family and loved the combination of flavors. It's simple to make but tastes just as good (or better) than appetizers you'd spend forever making. I'll definitely be making it again this holiday season. Thanks for a great recipe!
over 1 year ago ChefJune
I think I'll make this Sunday for a starter! It won't overpower the lamb that follows. :)
Congrats on the win!
over 1 year ago ChefJune
I love the idea of figs with olives! Yum. But you know, it's not really "Tapenade" if there are no capers. "Tapena" is the Provencal word for capers, and that's where the name for this spread came from.
over 1 year ago Bevi
This is great! I'm making this for sure!
over 1 year ago Panfusine
Fabulous sounding.. Gotta try it out. Congratulations on the well deserved wildcard win Kayb!
over 1 year ago MeghanVK
This looks awesome! There's a restaurant in NYC called Fig & Olive - they should serve this :) Can't wait to try it.
over 1 year ago DAVILCHICK
I haven't even made this yet but I can tell by just reading the directions - it's my new favorite appetizer. :)
over 1 year ago Kayb
Thanks, friends! It's been one of my go-to favorites for a long time....last made it for a christening party for my grandchild, and wound up writing down the recipe on cocktail napkins for everyone.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
This sounds delicious Kayb, congratulations on the wildcard. Perfect starter for a holiday party!
over 1 year ago healthierkitchen
Congrats, Kayb, this sounds delicious and so easy! Perfect for this holiday season.
over 1 year ago gingerroot
Congratulations! I love all the flavors here. This is my kind of party starter and I can't wait to try this.