Dried Fig Tapenade

    25 minutes

    This is a lovely tapenade based on chopped dried figs and black olives. You can add a little more balsamic if you like it tangy.

    234 people made this

    Serves: 6 

    • 200g chopped dried figs
    • 1/2 cup water
    • 1 tablespoon olive oil
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons finely chopped fresh rosemary
    • 2 teaspoons finely chopped fresh thyme
    • 1/4 teaspoon cayenne pepper
    • 150g pitted Kalamata olives, finely chopped
    • 2 cloves garlic, crushed
    • 200g spreadable cream cheese
    • 1/3 cup chopped toasted walnuts

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine the figs and water in a medium saucepan. Bring to the boil and cook, stirring, for 5-7 minutes or until figs are tender and almost all of the liquid has evaporated. Remove from the heat and stir in oil, vinegar, herbs and cayenne pepper. Add olives and garlic and mix well. Season with salt and freshly ground black pepper to taste.
    2. Cover and refrigerate for 4 hours or overnight to allow flavours to develop.
    3. Place cream cheese on a serving platter and spoon tapenade over. Sprinkle with toasted walnuts.

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    Reviews in English (205)


    I love the combination of figs and olives. it is great with goats cheese and also fetta.  -  19 Dec 2010


    Should have read more reviews: dried thyme doesn't work...it remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) and added a splash of white wine when cooking the figs. Served with goat cheese. Aside from picking out the thyme sticks, this dip was phenomenal! Update: I've made this three times in the past month its that good (and also because fresh figs are in season!). If you're using fresh, I cut up a pint into small pieces, and that amount works perfectly. I haven't encountered anyone who doesn't LOVE this dip either. I use fresh herbs (rosemary and thyme), but either way you need to add it to the simmering figs or else it stays twiggy.  -  08 Aug 2007  (Review from Allrecipes USA and Canada)


    This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely one which will stay and be used in my recipe collection. Already 3 people have asked me for the recipe which I now will pass on - reluctantly! 2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead.  -  28 Mar 2003  (Review from Allrecipes USA and Canada)