Black Olive & Fig Tapenade

5
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"A twist on the Spanish tapa bar staple. Serve on crackers or bread."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (76.1 g)
  • Calories 225.3
  • Total Fat - 14 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 82.2 mg
  • Total Carbohydrate - 27 g
  • Dietary Fiber - 4 g
  • Sugars - 18.1 g
  • Protein - 1.7 g
  • Calcium - 76.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 34.5 mg
  • Thiamin - 0 mg

Step 1

Put all ingredients in blender or food processor and pulse until blended to desired consistency.

Step 2

Serve at room temperature.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Excellent, super tasty and so easy. Only takes 10 minutes, served at room temperature. I used toasted mini slices of garlic baguette. This recipes goes into my favourites for sure.

(12 Mar 2018)

BeatleBugBrenda

The taste is terrific! Loved the spread atop hard French bread rounds. Will be making this again for a Thanksgiving appetizer.

review by:
(5 Nov 2017)

Daily Inspiration

What an interesting and delicious combination of flavors. Loved that you could taste each of the ingredients individually in this tapenade. I used garlic paste vs. fresh garlic which I feel incorporates better in a sauce or condiment. Otherwise, I made as directed. Great recipe.

(14 Feb 2017)

QueenBea

This is a fantastic tapenade, great bold flavors in this recipe. I followed the previous reviewers advice by chopping up the garlic before placing in processor and this worked perfectly!! I had this on crackers for a light lunch. I will be making this again this weekend and serving this atop brie cheese with crackers and crusty bread.

review by:
(3 Feb 2017)

KarenSTL

Wow! What an amazing recipe. So simple but good enough that it could be served at the fanciest restaurant. I followed the recipe exactly, using Greek kalamata olives and whirring it up in my mini-chopper. The only minor change I would make would be to give the garlic a few pulses before adding anything else because the whole clove didn't get chopped up enough and I didn't want to keep going and turn the entire dish into too much of a puree. I'm seriously in love with this and will be making another batch for my Channukah family dinner next week. I had it both on crostini's and on fresh mozzarella slices...both ways was amazing.

review by:
(18 Dec 2016)