by Kayb
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A&M's Testing Notes:
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4 ounces
dried figs
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1/2 cup
Kalamata olives
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1/2 cup
green olives, pimiento-stuffed
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2-3 tablespoons
extra virgin olive oil
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1 teaspoon
minced fresh rosemary
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1 tablespoon
balsamic vinegar
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Mince figs and olives finely (or, if prefer a finer texture, pulse a few times in the food processor).
Ask the hotline about this step!Add rosemary, balsamic vinegar and olive oil and mix (or process). You may need to add a little more olive oil to get to the texture/consistency you want.
Ask the hotline about this step!Serve as a dip or spread with crostini and crackers. I like to serve it alongside goat cheese.
Ask the hotline about this step!I served this on Thanksgiving with crackers, stilton, and pears. My family loved it! I used calimyrna figs since I noticed the figs in your photo were light brown. Have you ever made this with missions figs? Thanks!
I usually use Mission figs, as that's the most common kind you find dried around here. Most any kind would work, I think. Glad you enjoyed!
Made this for a pot-luck last weekend, and it was quite a hit! I love the mix of bold flavors, both sweet and savory. We did not serve it with goat cheese, as suggested, but definitely want to try it that way. I think that would add another layer of wonderful flavor.
Made this tonight for visiting family and loved the combination of flavors. It's simple to make but tastes just as good (or better) than appetizers you'd spend forever making. I'll definitely be making it again this holiday season. Thanks for a great recipe!
I think I'll make this Sunday for a starter! It won't overpower the lamb that follows. :)
Congrats on the win!
I love the idea of figs with olives! Yum. But you know, it's not really "Tapenade" if there are no capers. "Tapena" is the Provencal word for capers, and that's where the name for this spread came from.
Fabulous sounding.. Gotta try it out. Congratulations on the well deserved wildcard win Kayb!
This looks awesome! There's a restaurant in NYC called Fig & Olive - they should serve this :) Can't wait to try it.
I haven't even made this yet but I can tell by just reading the directions - it's my new favorite appetizer. :)
Thanks, friends! It's been one of my go-to favorites for a long time....last made it for a christening party for my grandchild, and wound up writing down the recipe on cocktail napkins for everyone.
This sounds delicious Kayb, congratulations on the wildcard. Perfect starter for a holiday party!
Congrats, Kayb, this sounds delicious and so easy! Perfect for this holiday season.
Congratulations! I love all the flavors here. This is my kind of party starter and I can't wait to try this.
Congrats! I'm always on the lookout for last-minute appetizers (especially around the holidays) and this one looks fabulous!
I love everything about this--especially how you threw it together. Congratulations on the wildcard!
Oh my, what a great combo! I'm wondering if your green olives are going to offer that same zing that capers do??
I love how you imaginatively melded this ingredients into an amazingly tasty tapenade, spread, dip, schmear ... whatever you want to call it, I call it great!
This sounds amazingly good, but to really be a Tapenade, it should have Capers in it. "Tapena" is the Provencal word for Capers, and that's where the name originated.
Thanks for that info! I had no idea. I had always heard tapenade associated with olives, so that's why I tacked it on to this recipe. Henceforth, it'll be fig and olive spread, or dip! (Or I'll put capers in it!)
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
I have to admit that I was a little hesitant to make this. It didn't seem like the flavors were going to meld. I tasted it right after I made it and still wasn't sure. I put it in the refrigerator for about a half an hour. Put goat's cheese on a cracker and a spoon of this on top. Very delicious. Intriguing flavor. And, best of all, the ingredients are all available either in the refrigerator or pantry. That is wonderful. Had to buy the rosemary. Cannot grow a rosemary plant, have a green thumb with every other plant. Enough about me. Try this, you'll really like it.