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Fig and Kalamata Olive Tapenade

Fig and Kalamata Olive Tapenade

If you’re not sure how to incorporate healthy figs into your entertaining, try this! A very simple, yet striking spread, this Fig and Kalamata Olive Tapenade marries sweet, earthy and salty in a tapenade that is an absolute pleasure to eat.

Serve this with Middle Eastern flat bread, fresh feta cheese and garlicky olives. This would also be great on cheese sandwiches or on top of grilled or roasted fish or chicken.

5 fresh black figs
1 tablespoon capers, rinsed
1 tablespoon kalamata olives, pitted
1 tablespoon olive oil
2 teaspoons balsamic vinegar

Trim the hard step end from the figs and then blend everything together in a food processor until smooth; cover and chill. It’s best if used that day, but will keep for another day.

Makes 1 cup.

Read more: Food, All recipes, Appetizers & Snacks, Side Dishes

Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Tassajara Cookbook

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8:54PM PDT on Mar 16, 2014

Looks very flavourful and tasty.

12:37AM PST on Dec 25, 2012

Thank you :)

4:37PM PST on Jan 12, 2012

Yummy! Thanks for this recipe.

4:46AM PST on Jan 3, 2012

Thanks for the article.

5:05AM PDT on Sep 2, 2011

The fig and olive tapenade recipe sounds very interesting.

8:43PM PDT on Apr 2, 2011

What do you mean 1 tablespoon of pitted kalamata olives??? Bummer!!!

1:09AM PDT on Sep 4, 2010

Delicious, thanks.

3:11PM PST on Feb 23, 2010

Sounds great, thanks!

7:57AM PST on Jan 21, 2010

oh figs taste of holiday

6:13PM PDT on Apr 13, 2008

that looks like...weird but i bet it tastes good?

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