Fig & Olive Tapenade

You’ve probably had olive tapenade before but we’ve added a little twist – dried black mission figs. The combination of sweet and savory flavors makes for a unique dip your guests will really enjoy. We like to serve it with fresh vegetables and/or crackers.


  • 1/4 cup extra virgin olive oil
  • 1 cup stemmed and quartered black figs (black Mission figs ideal)
  • 2 anchovy filets
  • 2 cups pitted black olives
  • 3 tbsp lemon juice
  • 4 tsp whole grain mustard
  • 2 garlic cloves, minced
  • 1 tbsp capers packed in salt (not brine) - rinsed and patted dry
  • 2 tsp fresh thyme leaves, chopped (plus extra for garnish)
  • black pepper to taste
  • sea salt if necessary (taste tapenade before adding any salt)


  1. Pulse all ingredients in a food processor
  2. Serve room temperature or chill
NOTE: Can make 3-4 days ahead and keep in the refrigerator.    

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