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Fig and Olive Tapenade

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Adjust Servings:
2 tsp of olive oil
2/3 cup of dried figs chopped
1/3 cup of water
3/4 tsp dried rosemary
1 tbsp and 1 tsp of balsamic vinegar (to be used separately)
3/4 tsp of dried thyme
1 1/4 cloves of minced garlic
1/8 tsp cayenne pepper
1/4 cup and 3 tbsp of Kalamata olives chopped (to be used separately)
salt and pepper to taste
3 tbsp and 1-3/4 tsp of chopped and toasted walnuts chopped (to be used separately)
8 oz packaged cream cheese

Nutritional information

26.4 g
5.2 g
24 g
361 mg
41 mg

Fig and Olive Tapenade

  • Veg
  • 4 hrs and 25 mins
  • Serves 6
  • Medium



Fig and olive tapenade is a great appetizer which will add significant value to your dinner, and prepare you well for the main course that is to come. The perfect balance of texture and flavor makes it a great dish for special nights and even parties.
The taste can be further enhanced by using goat cheese instead of cream cheese, chopped green olives or balsamic vinegar. It works best when served with French bread slices and crackers.

Health Benefits

  • Figs are a great source for vitamins, calcium and iron.
  • Fresh figs help metabolize proteins, fats and even carbohydrates.
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How to Make Fig and Olive Tapenade


  • To a saucepan, add dried figs and water.
  • Cook until the figs are tender.
  • Removethe pan off flame and add the olive oil, balsamic vinegar, thyme, cayenne pepper and rosemary.
  • Add olives and garlic and mix thoroughly.
  • Store in the refrigerator for 4 hours or overnight if possible.

Toasted Walnuts

  • Heat oven to 350°
  • Spread a layer of walnuts on a baking sheet.
  • Bake for 10 minutes or till they turn light brown.


  • To a platter, add the block of cheese.
  • Spoon the olive and fig tapenade over the block of cheese and sprinkle toasted walnuts
  • Serve along with French bread and crackers.


  • Tapenades are a staple in France. The cafes and French Bakeries all over serve a variety of tapenades, popular in that region.
  • Olives are considered a superfood because of the presence of monounsaturated fats (the good kind) and vitamin E.
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