Black Olive & Fig Tapenade Recipe

Nutritional

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.

Tips

No special items needed.

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!

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.

BeatleBugBrenda

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

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.

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.

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.