Black Olive & Fig Tapenade

4-6
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 4-6 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

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.

review by:
(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)