Fig and Olive Tapenade

  • Author: Meagan
  • Total Time: 20 Minutes


I found this on Dinner With Julie and it’s a great little number to have in the fridge over the holidays.  It’s really lovely with any kind of cheese, or straight up on a cracker, but you could also smooth it out with some extra olive oil and use it as a spread in your favorite sandwich, or as a pesto on pasta…or, or, or, you get the idea – enjoy!



Fig and Olive Tapenade

~125 g dried figs

1/2 c. EACH pitted Kalamata olive AND toasted walnuts

1 T. EACH drained capers AND balsamic vinegar AND olive oil

1 T. fresh thyme or rosemary leaves


If your dried figs are rather withered, soak them in boiling water for 20 minutes or so to plump them up, then drain them well.  Put everything into your food processor and pulse until the mix is as chunky or as smooth as you’d like.  Taste for seasonings and add more olive oil to get the consistency that you’d prefer.  Cover and refrigerate until you need it and then serve with just about anything!

  • Category: Appetizers, Sauces, Dip


From Meagan's Kitchen

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