During our trip to France, every city market we visited had entire tables filled with large bowls of tapenade. This Provençal favourite, made with two very key ingredients: olives and capers, was a staple during our honeymoon. One afternoon in Sarlat-la-Caneda, we approached a tapenade table - entranced by the colours, smell and texture - and ordered 500g of sun-dried tomato tapenade. The server stuffed his hand into a bag as a glove, reached into the fiery red bowl, grabbed a handful and slapped it on the scale, tying it with a twisty. A baguette, duck salami, and tapenade was one of our favourite meals as we ate it on our way toward the city of Toulouse in our little Fiat. We have put a spin on that tapenade by combining the sweetness of figs, with the salty flavour of olives and capers. Our Fig Tapenade is a great spread to have handy for a snack or stay-in-and-drink-wine night.
Bon appetit xo
Chef | Sous Chef
For the Love of Tapenade
Ingredients
- 4 whole figs
- ⅓ cup pitted black olives
- 1 clove garlic
- 2 tablespoon balsamic vinegar
- 2 tablespoon capers
- 1 tablespoon olive oil
- 1 teaspoon freshly chopped rosemary
Instructions
- No. 1 | Roughly chop figs, olives and garlic
- No. 2 | Add to blender with balsamic, capers, and rosemary, pulse for about 15-20 seconds until you reach desired consistency
- No. 3 | Taste and season with salt and pepper to suit
- No. 4 | Spread over crackers, crostini, or flatbread and finish with a drizzle of honey
Maggie says
I love the use of figs in the tapenade. It is such a nice flavour with the olives. Making this every time I throw a party!