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–+ servings
fig black olive tapenade in a jar

Black Olive Tapenade with Figs & Rosemary

Author: Melanie McDonald
5 from 5 votes
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.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
Servings: 16 servings (of 2 tablespoons)

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

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

Store in a jar in the fridge for 4 to 5 day or freeze for up to 3 months.

NUTRITION

Serving: 2tablespoons | Calories: 76kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.2mg
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