Fig Black Olive Tapenade Recipes

FIG AND OLIVE TAPENADE

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

Provided by Anonymous

Categories Appetizers and Snacks Vegetable Olives

Time 4h25m

Yield 6

Number Of Ingredients 12

Fig and Olive Tapenade image

Steps:

Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the 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 flavors to blend.
Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g

Ingredients

1 cup chopped dried figs
½ cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
⅔ cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
⅓ cup chopped toasted walnuts
1 (8 ounce) package cream cheese

BLACK OLIVE AND FIG TAPENADE

A twist on the Spanish tapa bar staple. Serve on crackers or bread.

Provided by Mikekey *

Categories Fruit Appetizers

Time 10m

Number Of Ingredients 7

Black Olive and Fig Tapenade image

Steps:

1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
2. Serve at room temperature.

Ingredients

1/2 c black olives, pitted
1 clove garlic, peeled
1/8 tsp coarse sea salt
1 c dried figs, chopped
1/4 c olive oil, extra virgin
2 Tbsp fresh lemon juice
1/4 c chopped fresh italian parsely

FIG AND BLACK OLIVE TAPéNADE

This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.

Provided by Chef Kate

Categories Spreads

Time 45m

Yield 1 cup

Number Of Ingredients 10

Fig and Black Olive Tapénade image

Steps:

In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender.
Drain, reserving a few tablespoons of the liquid.
If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste.
Pulse in the olive oil until you've achieved a chunky-smooth paste.
Season with black pepper and salt, if necessary.
(The spread can be thinned with a bit of the reserved fig poaching liquid). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
Pound in the drained figs.
Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

Nutrition Facts : Calories 1313.5, Fat 123.5, SaturatedFat 17, Sodium 1425.5, Carbohydrate 60.1, Fiber 12.3, Sugar 36.6, Protein 4.4

Ingredients

1/2 cup stemmed & quartered dried black figs (about 3 ounces)
3/4 cup water
1 cup black olives (Nicoise, Lyon or Greek, rinsed and pitted)
1 1/2 tablespoons lemon juice
2 teaspoons whole grain mustard
1 garlic clove, peeled
1/2 tablespoon capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
1/2 cup extra virgin olive oil
salt and black pepper, if necessary

BLACK OLIVE AND FIG TAPENADE

Make and share this Black Olive and Fig Tapenade recipe from Food.com.

Provided by Outta Here

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

Black Olive and Fig Tapenade image

Steps:

Put all ingredients in blender or food processor and pulse until blended to desired consistency.
Serve at room temperature.

Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2

Ingredients

1/2 cup pitted black olives
1 garlic clove, peeled
1/8 teaspoon coarse sea salt
1 cup dried fig, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup fresh parsley, coarsely chopped

BLACK OLIVE AND FIG TAPENADE

Delectable black olive tapenade that is suitable for crackers, on crustinis, baguettes, or even versatile enough to smother on a chicken breast and bake in the oven.

Provided by jenduthie

Categories Spreads

Time 20m

Yield 2 CUPS, 6 serving(s)

Number Of Ingredients 8

Black Olive and Fig Tapenade image

Steps:

This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.

Nutrition Facts : Calories 49.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 2.3, Sodium 323.4, Carbohydrate 6, Fiber 1.5, Sugar 3, Protein 1.4

Ingredients

1 cup pitted kalamata olive
1/2 cup green olives
1/4 cup dried fig
2 teaspoons capers
2 teaspoons anchovy paste
2 minced garlic cloves
1/4 cup fresh basil
1/4 cup fresh parsley

OLIVE, FIG, AND HONEY TAPENADE

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

Olive, Fig, and Honey Tapenade image

Steps:

Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

Ingredients

3/4 cup pitted black olives
1/3 cup walnuts
1 tablespoon capers, rinsed and drained
3 dried figs, stems removed
2 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon apple-cider vinegar

FIG-OLIVE TAPENADE

Provided by David Lebovitz

Categories Condiment/Spread Fruit Olive Vegetable Fig

Yield 6 to 8 servings

Number Of Ingredients 11

Fig-Olive Tapenade image

Steps:

1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.

Ingredients

1/2 cup (85 g) stemmed and quartered dried Black Mission figs
1 cup (250 ml) water
1 cup (170 g) black olives, rinsed and pitted
1 garlic clove, peeled
2 teaspoons capers, rinsed and drained
2 anchovy fillets
2 teaspoons whole-grain mustard
1 teaspoon finely chopped fresh rosemary or thyme
1 1/2 tablespoons lemon juice
1/4 cup (60 ml) extra virgin olive oil
Coarse salt and freshly ground black pepper

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Fig Black Olive Tapenade Recipes

FIG AND OLIVE TAPENADE

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

BLACK OLIVE AND FIG TAPENADE

A twist on the Spanish tapa bar staple. Serve on crackers or bread.

FIG AND BLACK OLIVE TAPéNADE

BLACK OLIVE AND FIG TAPENADE

Make and share this Black Olive and Fig Tapenade recipe from Food.com.

BLACK OLIVE AND FIG TAPENADE

Delectable black olive tapenade that is suitable for crackers, on crustinis, baguettes, or even versatile enough to smother on a chicken breast and bake in the oven.

OLIVE, FIG, AND HONEY TAPENADE

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

FIG-OLIVE TAPENADE

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