Fig and Olive Tapenade

    25 min

    This is an easy gourmet starter. I often add some chopped green olives to the olive mixture and a little more balsamic. A fresh, rindless goat's cheese may also be used in place of the cream cheese. Serve with slices of toasted baguette or crackers.

    251 people made this

    Serves: 6 

    • 200g (7 oz) chopped dried figs
    • 125ml (4 fl oz) water
    • 1 tablespoon olive oil
    • 2 tablespoons balsamic vinegar
    • good pinch chopped fresh rosemary
    • good pinch chopped fresh thyme
    • 1/4 teaspoon cayenne pepper
    • 150g (5 oz) pitted Kalamata olives, chopped
    • 2 cloves garlic, minced
    • salt and freshly ground black pepper to taste
    • 5 tablespoons chopped toasted walnuts
    • 1 (200g) tub cream cheese

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine figs and water in a saucepan over medium heat. Bring to the boil and cook until tender and liquid has reduced. Remove from heat and stir in olive oil, balsamic vinegar, rosemary, thyme and cayenne. Add olives and garlic and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavours to meld.
    2. Scoop cream cheese out of the tub and place it on a serving platter. Spoon tapenade over cheese and sprinkle with toasted walnuts.

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    Reviews & ratings
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    Reviews in English (204)


    Works well and is a pleasant change from usual tapenades. Blended the mix slightly to give smoother texture.  -  02 Oct 2008


    Used different ingredients. I had coarsely broken the toasted walnuts and mixed them in. I used black olives, since I had an already opened can that I needed to finish using.  -  07 Aug 2008


    Something else. 2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead.  -  07 Aug 2008