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

Fig and Rosemary Black Olive Tapenade

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.
4.75 from 4 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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

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