Olive And Fig Tapenade

September 6, 2022
I am in the process of moving, so I have been trying to buy less fresh groceries, and instead I’m working with what I already have on hand in my kitchen. Some random things I had were a giant, one pound package of black olives in my fridge, and a few very ripe figs that I had stuck in my freezer. I usually make a standard tapenade when I have olives, but this time I decided to let the figs thaw out and blended them right in with the olives. With an added touch of balsamic vinegar and honey, it made the perfect sweet and savory spread.

This was a fun way to do a little kitchen clean-out and make something new. I added in crumbled vegan feta but you can leave it out if you don’t have any on hand. Since the olives and feta are already salty, add the salt to taste in moderation. I used this tapenade to spread on crostini, and I actually used the leftovers to mix in with some almond milk and butter to make a creamy pasta sauce.
olive fig tapenade

Olive And Fig Tapenade

Recipe Type: Appetizers
utensils YIELDS about 2 cups
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  • 1/2 cup walnuts
  • 2 clove garlic
  • 1 cup black olives
  • 3 fresh fresh figs
  • 2 tbsp balsamic vinegar
  • 2 tbsp raw honey
  • 1 tbsp olive oil
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • salt & black pepper to taste
  • 1/3 cup vegan feta, crumbled
  • fresh mint to top
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Directions

1. Add the walnuts and garlic to a food processor and blitz a few times.

2. Add the black olives and figs and pulse again a few more times.

3. Add the balsamic, honey, oil, and spices and stir well.

4. Fold in the crumbled feta and top with fresh mint. I recommend refrigerating for an hour or so to chill before serving.

Also by Lauren: White Bean Artichoke Salad With Strawberry Vinaigrette

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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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