You are here: Home » Recipes » California Ripe Olive and Fig Tapenade California Ripe Olive and Fig Tapenade Recipe by Relish Contributor Yield 3 1/2 cups Serve this tapenade on crostini spread with soft cheese like feta, goat or blue. Sponsored by California Ripe Olives. Teresa Blackburn PrintEmail Ingredients 1/2 cup halved dried figs2 garlic cloves, peeled1 cup water1 cup whole pitted California Ripe Olives, drained1/2 cup artichoke hearts, drained1 tablespoon capers, rinsed and drained1 tablespoon Dijon mustard1 tablespoon sherry or red wine vinegar1/4 teaspoon black pepper1/2 cup extra-virgin olive oil Instructions Place figs in a microwave-safe measuring cup and cover with cold water. Microwave on HIGH 4 minutes, or until water is near boiling. Let cool at room temperature, allowing figs to soften. Drain, reserving 2 tablespoons soaking liquid. Combine figs and reserved liquid with remaining ingredients, except olive oil, in a food processor. Process until smooth, or leave it chunkier to suit your taste. With the motor running, drizzle in olive oil. Transfer to an airtight container and store in the refrigerator up to 10 days. Makes 3 1/2 cups. **Note: Add 1 teaspoon chopped fresh herbs (thyme, oregano, cilantro, tarragon or rosemary) and 1 teaspoon citrus zest.