Join me!
Live a better life with the healing, wellness, and joy of plants

Olive and Fig Tapenade

Do you like the taste of salty and sweet together? The addictive combination is incredibly popular for a reason. There is research to show that there are certain sweet taste receptors on our tongues that are activated only when sodium is also present. Whatever the reason, sweet and salty are SO FREAKING GOOD TOGETHER and this olive and fig tapenade is one of my favorite ways to enjoy this mouthwatering flavor combo.
homemade tapenade

While I’m not averse to salted caramel or chocolate pretzels, there are other ways to get the sweet/salty flavor kick that are a bit closer to nature. Enter Olive and Fig Tapenade. I’m a longtime fan of jam on cheese and crackers but spread a little of this drool-inducing mixture on a rosemary cracker and KAPOW! Your mind is blown.

tapenade on crusty bread

One more little ditty about this tapenade: it’s super easy to make. So go grab your food processor and let’s tapenade!

Ingredients

Makes 1 cup (250ml)

  • 1/2 cup dried mission figs, stems removed
  • 1/2 cup pitted Kalamata olives
  • 1/8 cup dried apples or apricots
  • 1 tbsp capers
  • 1 tbsp good quality sweet balsamic vinegar
  • 1/2 tbsp fresh rosemary leaves
  • 1/2 tbsp good quality olive oil

Make it!

Add all ingredients except the olive oil to a food processor and pulse until the mixture is fully blended but coarse. Drizzle in the olive oil and pulse one more time to combine.

Spoon mixture into a short, wide-mouth 250 ml / 8 oz canning jar. Label and refrigerate until party day. Can be made up to 3 days ahead. Serve with crackers or bread and a medium-sharp cheese like cheddar or gouda.

olive and fig tapenade

 

Love figs as much as I do? Learn how to grow figs in the home garden (and why it’s so worth it!).

Olive and Fig Tapenade

The perfect combination of salty and sweet, enjoy this olive and fig tapenade on your favorite cracker for happy taste buds.
Servings: 1 cup

Ingredients

  • 1/2 cup dried mission figs, stems removed
  • 1/2 cup pitted Kalamata olives
  • 1/8 cup dried apples or apricots
  • 1 tbsp capers
  • 1 tbsp good quality sweet balsamic vinegar
  • 1/2 tbsp fresh rosemary leaves
  • 1/2 tbsp good quality olive oil

Instructions

  • Add all ingredients except the olive oil to a food processor and pulse until the mixture is fully blended but coarse. Drizzle in the olive oil and pulse one more time to combine.
  • Spoon mixture into a short, wide-mouth 250 ml / 8 oz canning jar.
  • Label and refrigerate until party day. Can be made up to 3 days ahead. Serve with crackers or bread and a medium-sharp cheese like cheddar or gouda.

 

 

Comments

  1. Figgy Question … can this be made with fresh figs? We seem to have a bumper crop of them on our two fig trees this year. Any suggestions on how to preserve the ones we can’t eat before they spoil?

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kickstart

your garden!

This FREE 5-day mini course will help you set up a thriving garden for wellness and joy quickly and easily.

I want the free course!

What you’ll find on Garden Therapy:

Join one of my

Free email courses!

Natural skincare

made easy!

This FREE 5-day mini course will teach you the small changes you can make to your skincare practices that will make a HUGE difference in how you feel.

I want the free course!

Kickstart

your garden!

This FREE 5-day mini course will help you set up a thriving garden for wellness and joy quickly and easily.

I want the free course!

Learn and Live

with Nature

SHOP BOOKS

SHOP COURSES