Fig & Olive Tapenade

Fig & Olive Tapenade


June 7, 2008

  • Makes: Makes almost 2 cups; will keep the fridge for a week or so.


half a 250 g package of dried figs

1/2 cup pitted Kalamata olives

1/2 cup walnuts, toasted

1 Tbsp. capers, drained

1 Tbsp. balsamic vinegar

1 Tbsp. olive or canola oil

a few sprigs of fresh thyme or one of rosemary, leaves pulled off the stems


1Make sure your dried figs are nice and plump; if not, pour boiling water over them and let them sit for 20 minutes or so, then drain them well. Put everything into a food processor and pulse until as chunky or finely blended as you like; add a little extra oil if you need some more liquid to help move it along.


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