How to Make an Ultimate Fig Tapenade That Delights

Perfecting Your Fig Tapenade Ingredients

The tasty mix of Kalamata olives, figs, and olive oil makes this Fig Tapenade very special.

Additionally, it is healthy.

• Yields: 16 Servings
• Total Time: 15 Minutes
• Prep Time: 15 Minutes
• Cook Time: 0 Minutes

Ingredients:

• 1 cup (5.3 oz / 150g) dried figs
• 0.5 cup (4 oz / 118g) water
• 1 cup (4.8 oz / 135g) Kalamata olives, pitted
• 1 tbsp. (0.1 oz / 3g) chopped fresh thyme
• 0.5 tsp. (0.08 oz / 2.5g) balsamic vinegar
• 1 tbsp. (0.5 oz / 14g) extra virgin olive oil

How to Make Fig Tapenade: Step-by-Step

Follow these quick steps to make your fresh Fig Tapenade.

1. Pulse the 1 cup (5.3 oz / 150g) dried figs in a food processor until they are well chopped.
2. Add the 0.5 cup (4 oz / 118g) water to the processor and continue pulsing to form a thick paste.
3. Add the 1 cup (4.8 oz / 135g) Kalamata olives and pulse until well blended into the fig mixture.
4. Add the 1 tbsp. (0.1 oz / 3g) chopped fresh thyme, 0.5 tsp. (0.08 oz / 2.5g) balsamic vinegar, and 1 tbsp. (0.5 oz / 14g) extra virgin olive oil, then pulse until the mixture is very smooth and cohesive.
5. Transfer to a serving bowl and serve immediately alongside walnut crackers or your favorite crostini.

Nutritional Information for Fig Tapenade

Here is the estimated nutritional breakdown per serving (based on 16 servings). It is a wonderfully light yet flavorful addition to your diet!

• Calories: 49 kcal
• Carbohydrates: 6.7 g
• Protein: 0.4 g
• Fat: 2.8 g

Chef's Pro Tips for the Best Fig Tapenade

Firstly, to ensure your Fig Tapenade turns out perfectly, keep these culinary tips in mind. Additionally, following them will help you achieve reliable results.

• Soak stubborn figs: If your dried figs are overly hard or aged, soak them in hot water for 10 minutes before processing. This ensures they blend into a smooth paste rather than leaving tough, chewy chunks.
• Check for pits: Even if you buy pre-pitted Kalamata olives, always give them a quick visual check or squeeze. A stray pit can easily chip a tooth or ruin your food processor blades!
• Let the flavors marry: While you can serve this immediately, making this dip an hour or two ahead of time allows the balsamic vinegar, thyme, and olive oil to deeply permeate the figs and olives.
• Control your texture: If you prefer a rustic, chunky spread rather than a completely smooth paste, reduce the pulsing time in step 4. Pulse in short bursts until you reach your desired consistency.

Fig Tapenade Frequently Asked Questions (FAQ)

How long does Fig Tapenade last in the fridge? Stored in an airtight container, your homemade Fig Tapenade will stay fresh in the refrigerator for up to one week. The layer of extra virgin olive oil helps preserve it naturally.

Can I use fresh figs instead of dried figs for this tapenade? While fresh figs are delicious, they contain too much moisture for this specific recipe and will result in a watery dip. Dried figs provide the concentrated sweetness and thick, jammy texture necessary to balance the briny Kalamata olives.

What can I serve with Fig Tapenade besides crackers? This versatile spread goes far beyond walnut crackers! Try spreading it on toasted crostini with goat cheese, using it as a sandwich spread with roasted turkey, or serving it alongside a charcuterie board with cured meats and aged cheeses.

Is this Fig Tapenade recipe vegan and gluten-free? Yes! This recipe is naturally 100% vegan, dairy-free, and gluten-free. Just ensure the crackers or bread you serve it with also meet your dietary requirements.

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Recipe Card

Stav Kogan

Perfecting Your Fig Tapenade Ingredients

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 49

Ingredients Method Nutrition

Ingredients

  

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• Yields: 16 Servings
• Total Time: 15 Minutes
• Prep Time: 15 Minutes
• Cook Time: 0 Minutes
• 1 cup (5.3 oz / 150g) dried figs
• 0.5 cup (4 oz / 118g) water
• 1 cup (4.8 oz / 135g) Kalamata olives, pitted
• 1 tbsp (0.1 oz / 3g) chopped fresh thyme
• 0.5 tsp (0.08 oz / 2.5g) balsamic vinegar
• 1 tbsp (0.5 oz / 14g) extra virgin olive oil
• Soak stubborn figs: If your dried figs are overly hard or aged, soak them in hot water for 10 minutes before processing. This ensures they blend into a smooth paste rather than leaving tough, chewy chunks.
• Control your texture: If you prefer a rustic, chunky spread rather than a completely smooth paste, reduce the pulsing time in step 4. Pulse in short bursts until you reach your desired consistency.

Method

 

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Nutrition

Calories: 49kcalCarbohydrates: 6.7gProtein: 0.4gFat: 2.8g

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