French Fig Olive Tapenade

fig tapenade in blue ceramic dish bread background

5 from 1 vote

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

Cook Time0

Total Time10

Course: Appetizer

Cuisine: French

Keyword: Fig Spread, fig tapenade

Servings:

Author: Hallie Harron | Simple Nourished Living

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 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

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)

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

2 *SmartPoints (Green plan)

2 *SmartPoints (Blue plan)

2 *SmartPoints (Purple plan)

2 *PointsPlus (Old plan)

Nutrition