This rich, soft Fig and Black Olive Tapenade with Rosemary is my twist on traditional tapenade. Dark, deep & earthy olives are blended with ripe, plump & juicy figs to make an irresistibly delicious spread with a striking balance of sweet & savoury flavours.
The inspiration for this recipe came from a local cafe called Pure Vanilla, the same cafe that the inspiration for my Raspberry Walnut Squares came from. We went there for lunch a few weeks ago and I ordered the Mezze Plate. The tapenade totally took me by surprise when I tried it. It was so incredibly delicious and had a flavour that I just couldn’t put my finger on. When I finished eating I was so curious that I had to go check the menu again. It turns out that it had figs in it.
As soon as we left I went on a fig hunt. I needed to recreate it stat and within an hour of returning home I had myself a lovely pot of beautiful, rich, soft Fig and Black Olive Tapenade with Rosemary. It was so good I ended up eating a lot of it straight from the food processor when I was decanting it. Mine tastes a little different to theirs but in a good way.
The flavours in this Fig and Black Olive Tapenade are complex but mind blowingly delicious . The combination of deep, earthy black olives and sweet, ripe, roasted plump figs is a taste sensation and the addition of a little fresh and fragrant rosemary gives it an added pop. It makes a lovely change to standard tapenade and is great for people who tend to find the regular kind a little strong and olivey.
Ways to use this Fig and Black Olive Tapenade with Rosemary:
- With fresh crusty bread. It is particularly good with ciabatta, foccacia, baguette or pita bread.
- As a dip with pita chips, crackers, bread sticks or chopped vegetables.
- On crostini
- As part of a platter with all of the above plus some good vegan cheese and a plentiful supply of red wine (great for parties and get togethers).
- As a sandwich or wrap filling
- As an alternative to tomato sauce on pizza
- In a simple pasta dish – Toss quarter cup through a serving of cooked pasta. Sprinkle with vegan parmesan (I make a quick one one with brazil nuts, nutritional, yeast, salt, a small piece of lemon zest and a pinch of smoked paprika – whiz in a blender and you’re done)
- Stirred through freshly boiled and drained new potatoes for a great side or snack
Fig and Black Olive Tapenade with Rosemary
Ingredients
- 6 fresh figs (any kind) or 6 plump Black Mission Dried Figs
- 398ml | 14oz jar or can black olives (a slightly smaller or larger can or jar is fine and in oil or brine is ok)
- 1 small clove garlic
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fresh rosemary (see recipe notes)
Instructions
- If using fresh figs preheat oven to 350°F
- Cut the stems off the figs and place on a baking sheet. Cook in the oven for 20 minutes.
- If using dried figs put them in a bowl and cover with boiling water to soften them up. Drain after about 15 minutes.
- Add all of the ingredients including the figs, to a food processor and process until well combined.
- Will keep in a sealed container in the fridge for about a week.
Recipe Notes
Dried rosemary is ok to use but is a little harder and more brittle than fresh so you might notice little hard bits in the finished tapenade.
If you try this recipe (or any of my others) let me know what you think in the comments section below. Be a star too and tag me @avirtualvegan or #avirtualvegan on Instagram so I can see!
Rebecca @ Strength and Sunshine says
My figgy addiction! That is such a cool flavor combo! The sweet and salty and savory rosemary? Brilliant idea!
A Virtual Vegan says
Thanks Rebecca! I am a bit of a fig addict too!
Becky Striepe says
This looks so good! I love sweet and savory together.
A Virtual Vegan says
Sweet and savoury together is one of my favourite combos. Thanks Becky :O)
Nicole Dawson says
That is an interesting combination but I’d love to try it!
A Virtual Vegan says
The flavours are wonderful. I am sure you’d like it :O)
Aimee | Wallflower Kitchen says
Adore this genius, seasonal twist on tapenade! That colour is beautiful <3
A Virtual Vegan says
Thanks so much Aimee. It did turn out a very pretty colour. It matches the colour scheme of my website which really wasn’t intentional!
Cadry says
Oh, my gosh. I would be all over this tapenade. Every year when figs come into season, I throw a small celebration. They are my all-time favorite fruit, and their season is way too short. This sounds like the perfect way to celebrate it!
A Virtual Vegan says
I look forward to fig season every year too. They are so wonderful! Thanks Cadry :O)
Jenn says
Love your pics! I have to say, I’m not an olive fan. But I do love the idea of pairing them with sweet figs, which I love. I might be tempted to try this because of the wonderful balance of flavors. And the rest of my family loves olives, so they would be so thankful! 🙂
A Virtual Vegan says
Thanks Jenn! The olives work so well with the figs :O)
Uma says
Lovely ingredients! I love fiigs and I have lot of them growing in my garden:) wow great timing:)
A Virtual Vegan says
Lucky you having them grow in your garden. I would love a fig tree!
dianne says
This looks a fun recipe to make for fall parties and gatherings!
A Virtual Vegan says
It’s absolutely perfect for parties and get togethers!
Linda @ Veganosity says
Yum, I love fresh figs. This sounds so perfect and I’d love it on top of a wedge of Kite Hill soft cheese.
A Virtual Vegan says
I like your thinking! Roll on the opening of the Whole Foods here in a couple of months then I can try this Kite Hill Cheese that everyone raves about!
Gin says
That restaurant sounds fabulous! These rich flavors have impressive party spread written all over them. I have to bust this out over the holidays!
A Virtual Vegan says
It is perfect for parties. I will certainly be busting it out too over thanksgiving and New year!
Amy Katz from Veggies Save The Day says
I love olives, so I will definitely give this recipe a try!
A Virtual Vegan says
I hope you enjoy it Amy :O)
The Vegan 8 says
I don’t think I’ve ever even eaten olive tapenade but I love olives, so I bet I would love this! I love the addition of rosemary too, it’s one of my favorite herbs. What a wonderful seasonal recipe!
A Virtual Vegan says
Thank you Brandi, and really, you’ve never tried tapenade? If you love olives then you would adore it! You need to try it soon :O)
kimmythevegan says
Oh my husband would LOVE this. He really likes olives and I know he would really like the fig in it too. This seems like such a sophisticated spread/dip. This would be such a great appetizer/snack to make when company is coming.
“I needed to recreate it stat”
As I read that you had inspiration from something I’m realizing I saw something a few days ago that inspired me as well and it has completely fallen out of my head. I should start making things that inspire me right away!
A Virtual Vegan says
It does seem sophisticated but it’s so simple to make and it’s perfect for when you have company. As for inspiration,it happens all the time. I can’t often make a recipe right away though. I was lucky this time as it was a weekend. I have an app called Wunderlist on my phone (it’s a free app) and I immediately make a note of my idea there. Otherwise I would completely forget about it!
kimmythevegan says
Oooh I’ll have to check out that app =)
Sophia | Veggies Don't Bite says
Rosemary is one of my favorite spices! So good and flavorful Looks like a perfect pre dinner snack!
A Virtual Vegan says
I love rosemary too and yes it would make an awesome appetizer! Thanks Sophia :O)
Vanessa Croessmann says
I love a good tapenade especially when it’s easy to make like this one! Perfect little appetizer for some fall get-togethers 😉 Can’t wit to give it a try 😉
A Virtual Vegan says
Thanks Vanessa! It makes perfect appetizer. I hope you enjoy it :O)