California Ripe Olive and Fig Tapenade

California Ripe Olive and Fig Tapenade

Serve this tapenade on crostini, spread with a soft cheese like feta or goat cheese.

Serves: 6 Save

Ingredients (16)

  • ½ cup Dried Figs
  • 2 Garlic Cloves
  • 1 cup Pitted Black Olives
  • ½ cup Canned Artichoke Hearts
  • 1 T Capers
  • 1 T Dijon Mustard
  • 1 T Sherry Vinegar
  • or 1 T Red Wine Vinegar
  • ¼ tsp Freshly Ground Black Pepper
  • ½ cup Extra Virgin Olive Oil
  • 1 tsp Chopped Thyme (optional)
  • or 1 tsp Chopped Oregano
  • or 1 tsp Chopped Cilantro
  • or 1 tsp Chopped Tarragon
  • or 1 tsp Chopped Rosemary
  • 1 tsp Lemon Zest (optional)


  1. Place figs in a microwave-safe measuring cup and cover with cold water. Microwave on HIGH for 4 minutes, or until water is near boiling. Let cool at room temperature, allowing figs to soften. Drain, reserving 2 tablespoons soaking liquid.
  2. 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.
  3. 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.