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
Black Olive Tapenade with Figs & Rosemary
Author: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.
- 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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Barbara says
Do drain liquid from olives before putting into processor
Melanie McDonald says
You do drain them. Sorry it didn't mention that. I have just added that step to the recipe.
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)
emma montgomery says
we used lots of our figs this year for making this delish tapenade.. Thankyou!!
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)
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 =)
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)
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)
Joni says
thoughts on adding honey to sweeten it a bit?
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.
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!
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!
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!
Uma says
Made it from figs growing in my garden:) wow great timing:) So good!
A Virtual Vegan says
Lucky you having them grow in your garden. I would love a fig tree!
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)
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)
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!
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)
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)