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    Home » 30 Minute Meals

    Fig and Rosemary Black Olive Tapenade

    By Robyn | Published: Jul 14, 2020 | Modified: Mar 5, 2022

    TO THE RECIPE

    This rich black olive tapenade with dried figs and rosemary is a sweet, salty and savoury spread or dip. It makes a tasty accompaniment to summer’s drinks,  a simple starter/appetizer, and is a delicious way to jazz up so many dishes, from pasta to pizza.

    angled view of black olive tapenade with fresh rosemary sprigs, dried figs and olives in the background

    Traditional tapenade is a finely chopped or blended mixture of olives, caper and anchovies. I love the saltiness that anchovies bring, but in this tapenade I have left them out, making it a tapenade suitable for vegetarians and vegans.

    This black olive tapenade is made with sweet dried figs and fragrant rosemary. It reminds me of one of my first dates with Mr Jones. We went to a French bistro, and were surprised to see it so full on a weekday night. There was also live music, and someone singing songs from Les Miserables. Not the norm for this small restaurant situated in one of the back streets of the small English walled city of Chester. We were halfway through our starters when we realised we had completely forgotten it was Bastille Day. My starter/appetizer was tapenade on a croustade with goats cheese and rosemary, and whenever I eat tapenade made with black olives and rosemary I think back to that day.

    I love using dried figs with olives, they make the tapenade taste sweet as well as salty. Using dried figs and jarred olives means the ingredients are often on hand, making it a great dish for an unexpected drinks party or last minute lunch or dinner.

    Try to use Kalamata olives if you can rather than just black olives, as they give a far greater and complex flavour. Gently heating the olives releases their flavour, but you want to just heat them rather than cook or fry them.

    long image of black olive tapenade in white bowl topped with purple rosemary flowers

    Ingredient substitutions:

    Herbs: use ½ teaspoon fresh thyme instead of rosemary. I have fresh rosemary growing in the garden (it’s the only thing that grows with vigour) but leave it out rather than using dried rosemary.

    Olives: Use black or kalamata olives.

    If you want to use the rest of the jar of olives then this vegan puttanesca pasta salad or easy Greek salad.

    My favourite ways to use this tapenade:

    • Use it on a charcuterie board with cheeses, fresh vegetables, ham and bread
    • On crostini with goats cheese
    • A thin layer spread on a sandwich in place of butter.
    • Stir through hummus
    • Use a thin layer on a pitta pizza
    • Thin out with a little olive oil and drizzle over roast veggies, or pasta
    • Use as a salad dressing

    Storing tapenade

    Keep in an airtight container in the fridge for up to 3 days.

     

    If you like this recipe you may also like:

    Venezuelan Guasacaca – an fresh and zingy version of Guacamole

    Roast Vegetable hummus with crunchy almonds

    Hungarian Korozott – an easy cottage cheese dip

    Smoked salmon pate

    bowl of black olive tapenade decorated with purple rosemary flowers with olives and dried figs in bowls to the side

     

    Fig and Rosemary Black Olive Tapenade

    Author: Robyn

    This rich black olive tapenade with dried figs and rosemary is a sweet, salty and savoury spread or dip, a perfect accompaniment to summer's drinks or Christmas canapés.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Appetizer, canape, Dips | Sauces
    Cuisine French
    Servings 8 people
    Calories 24 kcal

    Ingredients
      

    • 1 c | 180g soft dried figs roughy chopped
    • Sprig Fresh Rosemary
    • ½ c | 80g olives Stones removed. See note below
    • 1 tablespoon capers in vinegar
    • 1½ tablespoon olive oil

    Instructions
     

    • Heat the dried figs, 3 tablespoon water, and the rosemary in a small frying pan over medium heat for 3 minutes.
    • Turn the heat down to its lowest setting and add the olives.
    • Cook for 30 seconds then turn the heat off and cool for a couple of minutes.
    • Discard half of the rosemary – leaving all of it in the tapenade will be too strong.
    • Tip into a mini blender with the capers and olive oil - or use a stick blender - and pulse a couple of times to get your desired consistency.
    • Spoon into a bowl and use straight away or keep in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

    Notes

    Olives: You can use black olives or Kalamata olives. Kalamata olives provide a deeper and more complex flavour to the tapenade and I prefer using them, but the choice is yours.

    Nutrition

    Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 29mgFiber: 1gSugar: 1g
    Keyword black olives, canape, dried figs, rosemary

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sarah says

      July 21, 2020 at 3:33 pm

      Love tapenade! Kalamata olive are def the way to go, the black ones don’t have as much flavour, will be adding this one to the list 🙂

      Reply
      • Robyn says

        July 24, 2020 at 6:40 pm

        They sure don’t! Hope you enjoy it Sarah!

        Reply
    2. Sylvie says

      July 21, 2020 at 10:08 am

      5 stars
      Love the idea of adding figs to a classic tapenade, it sounds like such a delicious combo!

      Reply
      • Robyn says

        July 24, 2020 at 6:39 pm

        Thanks Sylvie!

        Reply
    3. Jaimie says

      July 21, 2020 at 9:17 am

      5 stars
      What a beautiful and versatile little condiment, and I love the addition of the fig. Looking forward to trying with some sourdough and chèvre!

      Reply
      • Robyn says

        July 24, 2020 at 6:38 pm

        Thanks Jaimie, hope you enjoy the tapenade with your sourdough and chevre!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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