Kalamata Olive & Fig Tapenade

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Kalamata Olive & Fig Tapenade

This is a fast and tasty kalamata & fig tapenade appetizer that can be thrown together last minute.  Serve this recipe with crackers, crostini, or over salad or pasta if you’ve got leftovers.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 22 minutes
  • Yield: 5
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Mediterranean


  • 4 ounces (1 cup) Kalamata olives, pitted & sliced
  • 2 ounces (1/2 cup) dried figs, diced
  • 1 ounce (1/4 cup) walnuts, toasted & chopped
  • 1/4 cup curly parsley, rinsed & finely chopped
  • 2 tsp Balsamic Vinegar
  • 1 Tbsp e.v. Olive oil


  • Preheat oven to 350F
  • Line a baking sheet with aluminum foil.  Bake walnuts in a single layer for ~ 7 minutes or until fragrant.  Walnuts are hard to tell when they are toasted so go by your nose.  Cool before continuing.
  • Slice the olives by hand or use a food processor with the slicing attachement.  Slice off the tiny stem (if applicable) of the fig and dice.  Expect this step to be sticky!  Finely dice the parsley.  Chop the walnuts.
  • Mix all ingredients together in a bowl except the parsley.  Gently fold in the parsley, leaving a Tablespoon to sprinkle over the top if desired.  Happy Eating!  Beckie


  • Don’t have time or want to toast the walnuts?  Skip it!
  • You can also use flat leaf parsley but curly parsley holds up better and looks fresher longer.


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Keywords: Kalamata Olives, Walnuts, Vegan, Vegetarian, Snack, Holidays, Christmas, Thanksgiving, Easter, Dairy Free, Gluten Free, Paleo, Whole 30, Low Carb

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Kalamata Olive & Fig Tapenade

2 Replies

Huge Fan Huge

Pure bliss! You will not need any crackers or pasta, just a spoon. It really does taste good without walnuts, for those who are allergic. But if you are not allergic, walnuts are magic. It’s decadent, so I eat mine with water crackers, the kind that are very thin and come in sheets. Somehow adding carbs makes it seem less sinful, though as I type this I realize that doesn’t actually make a lot of sense.

Anyway, this is lovely as a dish and doesn’t taste like other tapenades because it’s a bit sweet. I thought it was gross at first because I didn’t understand the concept of figs back then. Now I see fully the error of my ways and feel sort of anxious when I don’t have any nearby. In fact, I think Beckie finally published the recipe because she was getting sick of my asking. Er, begging.

OK, to sum up, you should try this. It’s beautiful and you will be proud of it. If you carry it to a party, people will kiss you and carry you on their shoulders and buy you drinks. That’s just the kind of awesome it is. Or at least that’s what I hear. I don’t have any direct experience because I don’t share.


I should hire you to write reviews about all my recipes Robin! Imagining you – at a party – , climbing on top of someone’s unsuspecting shoulders with a spoon and bowl of tapenade, while screaming “MY TAPENADE”!!


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