Dried Fig Tapenade

Dried Fig Tapenade


229 people made this

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.


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 (1)


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

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