fig tapenade in blue ceramic dish bread background
5 from 1 vote

French Fig Olive Tapenade

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.
Prep Time10 mins
Servings: 1 cups
Calories: 70
Author: Hallie Harron | Simple Nourished Living


  • 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


  • Place all ingredients except olive oil in a food processor 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.

Recipe Notes

Fig Olive Tapenade Additions/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
Yield: about 1-1/2 cups
Servings: 12 (about 2 tablespoons each)
Weight Watchers PointsPlus: *2
Weight Watchers Freestyle SmartPoints: *2
Nutrition Facts
French Fig Olive Tapenade
Amount Per Serving (2 tablspoons)
Calories 70 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 9g3%
Fiber 2g8%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: French
Keyword: Fig Spread, fig tapenade