Fig & Black Olive Tapenade! Deep, dark, earthy olives are blended with plump, juicy figs to make an irresistibly delicious dip/spread with a striking balance of sweet & savoury flavours.
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My twist on traditional olive tapenade...Rich and very delicious Fig & Black Olive Tapenade! The sweet figs balance out the strong, salty black olives perfectly to make a really irresistible sweet and savoury appetizer dip.
It's quick and easy to make and a really good tapenade recipe for people who tend to find regular black olive tapenade a little too strong and olive-y and can conveniently be made with fresh or dried figs.
I make this, my fig pasta, and my fig jam recipe every year when the figs on my trees are ripe. The tapenade is great to freeze and keep for a delicious appetizer at Thanksgiving, Christmas, or New Year.
Mel x
Ingredients:
The ingredients list is short and simple:
- Black olives - From a can or a jar.
- Figs - Fresh or dried. Take note of the different directions for each in the recipe.
- Garlic - Just one clove. It goes in raw so you don't need much.
- Extra Virgin Olive Oil - For another layer of flavour and to loosen the tapenade up.
- Rosemary - For a pop of fragrant freshness. It works so well with the figs and olives.
- Black pepper - Just a pinch. Salt isn't necessary because olives are already quite salty.
Let's Make Make Fig & Black Olive Tapenade!
This is a really quick and easy recipe to make. Here's a quick summary of how it's done (see the printable recipe card for full details):
- Roast the figs for 20 minutes (if fresh). This concentrates their flavour and makes them even sweeter and tastier. If using dried figs soak them in boiling water to soften them up.
- Add everything to a food processor and pulse until a chunky paste forms.
Serving Suggestions
Ways to use Fig & Black Olive Tapenade include:
- With fresh crusty bread. It is particularly good with ciabatta, focaccia, baguette, sourdough, or pita bread.
- As a dip with pita chips, crackers, bread sticks or chopped vegetables.
- On crostini.
- As part of platter or charcuterie board with all of the above plus some vegan ham, vegan feta cheese or any other good vegan cheese, hummus, and a plentiful supply of red wine (great for parties and get togethers).
- In sandwiches or wraps.
- As an alternative pizza sauce. It's amazing with some dollops of my vegan ricotta!
- Tossed through freshly cooked pasta with plenty of vegan parmesan cheese.
- Stirred through freshly boiled and drained new potatoes for a great side or snack.
- Dolloped on bowl meals.
Recipe
Black Olive Tapenade with Figs & Rosemary
Author:Ingredients
- 6 figs , fresh or dried
- 2 x 6oz cans (340 grams) black olives
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon fresh rosemary leaves
- a big pinch freshly ground black pepper
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- If using fresh figs preheat oven to 350°F. Cut the stems off the figs and place on a lined baking tray. Bake for 20 minutes.
- If using dried figs put them in a bowl and cover with boiling water to soften them up. Drain after 15 minutes.
- Add the figs, olives, extra virgin olive oil, rosemary, and pepper to a food processor and pulse until a chunky paste forms.
NOTES
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Emma Montgomery says
We used a lot of our figs this year for making this delish tapenade. Thank you!
emma montgomery says
we used lots of our figs this year for making this delish tapenade.. Thankyou!!
Barbara says
Delicious!
A Virtual Vegan says
You really don't need anything to sweeten it. It's a really sweet tapenade because of the figs. If you make it you will see what I mean.
kim says
Oh my husband LOVED this. Such a sophisticated spread/dip.
Uma says
Made it from figs growing in my garden:) wow great timing:) So good!