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WW Recipe of the Day: French Fig Tapenade
Tapenade, a spread consisting of puréed or finely-chopped olives, capers, and olive oil, has long been lovingly called the “butter” of Provence. Understandingly so! It’s hard to find a household let alone street that lacks an olive tree. Groves of olives and hillsides of vineyards make up most of the scenery in the south of France—along with acres of figs and other fruit trees.
No wonder that figs can found be in so many Provencal dishes.
The addition of figs in this version takes the classic tapenade to a heightened state of wonderful. The figs and olives strike a lovely balance of savory and sweet. It’s super simple and can be made whenever you have the whim.
Using dried rather than fresh figs concentrates the dense flavor of the fruit. I usually use black figs. They are the closest to the French varietal. I go either way with the anchovies.
If the olives are particularly salty, cut back or omit the anchovies unless you’re addicted to them. Sometimes for color, I switch the olives to green or use a combination of the two. So far, all combos have been delicious.
The texture of the tapenade is totally up to you. Buzz in a food processor (affiliate link) for a finer texture, or chop it by hand for a chunkier version if you prefer.
How Many Calories and WW Points in this Tapenade?
According to my calculations, each serving has 70 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Additions and Variations
No mint?
Omit it.
Other herbs?
1 teaspoon minced fresh rosemary or thyme.
Sweeter?
Add 1 – 2 tablespoons balsamic vinegar.
Zestier?
Add 1-2 tablespoons fresh lemon juice and/or 1-2 teaspoons dijon mustard.
Serving Suggestions
- Serve the tapenade with slices of French bread, crostini or crackers.
- Use as a dip for veggies like Belgian endive, radishes, cucumbers and grape tomatoes.
- Chunkier versions can also be used as a topping for eggs, fish and almost any protein.
- Spoon tapenade over goat cheese or cream cheese, and sprinkle with walnuts.
- The finer, more refined puree is delicious as part of a marinade or vinaigrette salad dressing.
- Spread a thin layer of it between the skin of chicken breasts or thighs before roasting.
- Toss with steamed vegetables or potatoes.
- Put dabs on hard-cooked eggs.
- Spread it on a sandwich instead of mustard or mayo.
- Fold some into an omelet with some creamy-smooth goat cheese.
- Toss with pasta as an instant sauce with chunks of fresh cooked or good-quality canned tuna, adding cubes of feta at the end.
- Use leftover tapenade on sandwiches, roasted pork tenderloin, or grilled chicken.
How Long will this Olive Fig Tapenade Keep?
This tapenade will keep for ages—at least 2 weeks—if covered and stored in the refrigerator.
A Quick & Easy Cheater’s Fig Tapenade Recipe Alternative
For an even easier 2-ingredient French fig tapenade I love to combine Trader Joe’s olive tapenade with finely chopped dried black mission figs. If you don’t have a TJ’s near you, any olive spread/tapenade and dried figs from you grocery store would work as an appropriate alternative.
If you’ve made this French Tapenade, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
French Fig Olive Tapenade
Equipment
Ingredients
- 1.5 cups pitted brined cured olives
- 1 large clove garlic
- 8 dried black figs, stemmed
- 1 tablespoon capers, drained
- 1 small bunch mint, stemmed (about 3 large tablespoons)
- 2 anchovy fillets (optional)
- 2 tablespoons olive oil
Instructions
- Place all ingredients except olive oil in a food processor (affiliate link) and pulse to form a chunky puree.
- Add the olive oil and pulse until it forms a smooth mass.
- It is best to make this tapenade at least one day before you intend to serve it which allows the flavors to meld and develop.
Notes
- No mint? Omit it.
- Other herbs? 1 teaspoon minced fresh rosemary or thyme
- Sweeter? Add 1 - 2 tablespoons balsamic vinegar
- Zestier? Add 1-2 tablespoons fresh lemon juice and/or 1-2 teaspoons dijon mustard
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW Fig Recipes You Might Like:
- Warm Goat Cheese and Fig Salad (Simple-Nourished-Living)
- Homemade Fig Newton Bars (Simple-Nourished-Living)
- Fig Balsamic Roast Pork Tenderloin (SkinnyTaste)
- Mini Bacon, Fig, Goat Cheese Pizzas (LaaLoosh)
- Gorgonzola & Fig Stuffed Endives (LaaLoosh)
