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    Home » Recipes » Sides & Appetizers

    Published: Sep 18, 2016 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 35 Comments

    Black Olive Tapenade with Figs & Rosemary

    JUMP TO RECIPE PIN
    5 from 3 votes
    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.

    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.

    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.

    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 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.

    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.

    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

    Black Olive Tapenade with Figs & Rosemary

    Author: Melanie McDonald
    5 from 3 votes
    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.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 5 minutes
    COOK TIME: 20 minutes
    TOTAL TIME: 25 minutes
    Servings: 1 cup

    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)
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    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.
    • Drain the olives and add them along with all of the other ingredients, including the figs, to a food processor and process until well combined and to the texture you prefer.
    • Will keep in a sealed container in the fridge for about a week.

    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.

    NUTRITION

    Serving: 2½ tablespoonsCalories: 124kcalCarbohydrates: 12gFat: 8gSodium: 190mgPotassium: 118mgFiber: 1gSugar: 8g

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Barbara says

      August 01, 2019 at 4:40 am

      Do drain liquid from olives before putting into processor

      Reply
      • Melanie McDonald says

        August 01, 2019 at 8:48 am

        You do drain them. Sorry it didn't mention that. I have just added that step to the recipe.

        Reply
    2. Vanessa Croessmann says

      September 26, 2016 at 4:42 am

      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 ;)

      Reply
      • A Virtual Vegan says

        September 26, 2016 at 8:57 am

        Thanks Vanessa! It makes perfect appetizer. I hope you enjoy it :O)

        Reply
        • emma montgomery says

          June 05, 2020 at 3:38 am

          5 stars
          we used lots of our figs this year for making this delish tapenade.. Thankyou!!

          Reply
    3. Sophia | Veggies Don't Bite says

      September 23, 2016 at 9:58 pm

      Rosemary is one of my favorite spices! So good and flavorful Looks like a perfect pre dinner snack!

      Reply
      • A Virtual Vegan says

        September 23, 2016 at 10:01 pm

        I love rosemary too and yes it would make an awesome appetizer! Thanks Sophia :O)

        Reply
    4. kimmythevegan says

      September 22, 2016 at 10:12 am

      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!

      Reply
      • A Virtual Vegan says

        September 22, 2016 at 7:01 pm

        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!

        Reply
        • kimmythevegan says

          September 23, 2016 at 12:57 pm

          Oooh I'll have to check out that app =)

          Reply
    5. The Vegan 8 says

      September 22, 2016 at 9:49 am

      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!

      Reply
      • A Virtual Vegan says

        September 22, 2016 at 6:56 pm

        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)

        Reply
    6. Amy Katz from Veggies Save The Day says

      September 21, 2016 at 9:43 am

      I love olives, so I will definitely give this recipe a try!

      Reply
      • A Virtual Vegan says

        September 21, 2016 at 7:37 pm

        I hope you enjoy it Amy :O)

        Reply
        • Joni says

          March 28, 2018 at 8:54 am

          thoughts on adding honey to sweeten it a bit?

          Reply
          • A Virtual Vegan says

            March 28, 2018 at 10:14 am

            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.

    7. Gin says

      September 20, 2016 at 10:45 pm

      That restaurant sounds fabulous! These rich flavors have impressive party spread written all over them. I have to bust this out over the holidays!

      Reply
      • A Virtual Vegan says

        September 21, 2016 at 7:28 am

        It is perfect for parties. I will certainly be busting it out too over thanksgiving and New year!

        Reply
    8. Linda @ Veganosity says

      September 20, 2016 at 3:15 pm

      Yum, I love fresh figs. This sounds so perfect and I'd love it on top of a wedge of Kite Hill soft cheese.

      Reply
      • A Virtual Vegan says

        September 20, 2016 at 8:45 pm

        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!

        Reply
    9. dianne says

      September 20, 2016 at 1:13 pm

      This looks a fun recipe to make for fall parties and gatherings!

      Reply
      • A Virtual Vegan says

        September 20, 2016 at 8:42 pm

        It's absolutely perfect for parties and get togethers!

        Reply
    10. Uma says

      September 20, 2016 at 11:47 am

      5 stars
      Made it from figs growing in my garden:) wow great timing:) So good!

      Reply
      • A Virtual Vegan says

        September 20, 2016 at 8:43 pm

        Lucky you having them grow in your garden. I would love a fig tree!

        Reply
    11. Jenn says

      September 19, 2016 at 2:17 pm

      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! :)

      Reply
      • A Virtual Vegan says

        September 19, 2016 at 7:20 pm

        Thanks Jenn! The olives work so well with the figs :O)

        Reply
    12. Cadry says

      September 19, 2016 at 2:08 pm

      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!

      Reply
      • A Virtual Vegan says

        September 19, 2016 at 7:21 pm

        I look forward to fig season every year too. They are so wonderful! Thanks Cadry :O)

        Reply
    13. Aimee | Wallflower Kitchen says

      September 19, 2016 at 10:24 am

      Adore this genius, seasonal twist on tapenade! That colour is beautiful <3

      Reply
      • A Virtual Vegan says

        September 19, 2016 at 7:22 pm

        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!

        Reply
    14. Nicole Dawson says

      September 19, 2016 at 9:47 am

      That is an interesting combination but I'd love to try it!

      Reply
      • A Virtual Vegan says

        September 19, 2016 at 7:24 pm

        The flavours are wonderful. I am sure you'd like it :O)

        Reply
    15. A Virtual Vegan says

      September 19, 2016 at 8:45 am

      Thanks Rebecca! I am a bit of a fig addict too!

      Reply
    16. Becky Striepe says

      September 19, 2016 at 8:15 am

      This looks so good! I love sweet and savory together.

      Reply
      • A Virtual Vegan says

        September 19, 2016 at 8:46 am

        Sweet and savoury together is one of my favourite combos. Thanks Becky :O)

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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