Black Olive & Fig Tapenade

Prep Time
Cook Time
Ready In

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

Original is 5 servings


  • Serving Size: 1 (60.9 g)
  • Calories 180.2
  • Total Fat - 11.2 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 65.8 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 14.4 g
  • Protein - 1.3 g
  • Calcium - 61.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 27.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

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

Step 2

Serve at room temperature.


No special items needed.

6 Reviews

Chef Potpie

This is such a simple and quick recipe which yields an amazingly delicious spread! I served this on multigrain crackers with goat cheese this afternoon, and we keep going back to it. I don't think I'll be cooking dinner tonight! Thanks, Mikekey, it's a keeper for sure!


review by:
(3 May 2021)


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)


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)


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)


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)

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