Fig Olive Tapenade

2008 Sept/Oct

This slightly sweeter version of the classic olive tapenade is quick to make and keeps well in the fridge. Serve it with chèvre and sliced baguette or crackers.


  • Half a 250 g package dried figs
  • 1/2 c. pitted Kalamata olives, or a combination of black and green olives
  • 1/2 c. walnuts, toasted
  • 1 T. capers, drained
  • 1 T. balsamic vinegar
  • 1 T. olive or canola oil, plus extra as needed
  • Sprigs of fresh thyme or one of rosemary, leaves pulled off stems


Make sure your dried figs are nice and plump; if not, pour boiling water over them and let them sit for 20 minutes or so, then drain well. Put everything into a food processor and pulse until as chunky or finely blended as you like; add a little extra oil if necessary. Makes about 2 cups. Keeps in the fridge for a week.