This is a delicious and easy kalamata olive and fig tapenade recipe that is made with walnuts, balsamic vinegar, olive oil, and parsley.
Make this kalamata olive fig tapenade recipe in under 10 minutes with 6 simple ingredients.
Kalamata Olive Tapenade Recipe Variations
Make Kalamata olive and fig tapenade with basic ingredients in your pantry.
Don't have figs? Leave them out or throw in some other dried fruit like dates, dried mango, or dried apricots
Don't have walnuts? Use pecans or almonds.
Don't have fresh parsley? Skip it or add rosemary, thyme, or sage.
Ideas of What To Eat With Fig and Olive Tapenade
Serve this fig olive tapenade recipe:
- as an appetizer with crackers, crostini, toast
- over salad or pasta
- as a side dish for bread, cheese, salami, and prosciutto night (charcuterie board)
- As a topping over Chicken paillard or a simple pork tenderloin or chicken dish.
Serving Suggestion
Serve Kalamata Olive Tapenade with a complementary recipe like:
You May Also Like
If you like this recipe, you will also like these dips and spreads:
Things In My Kitchen:
- Food processor for slicing the olives fast.
As an Amazon Associate I earn from qualifying purchases.
Easy Kalamata Olive Tapenade with Figs
EatSimpleFood.com
This is a fast and tasty kalamata olive and fig tapenade recipe that can be thrown together last minute from ingredients in your pantry.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 5
- Category: Appetizer
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 ounces (1 cup) Kalamata olives, pitted & sliced or diced
- 2 ounces (½ cup) dried figs, diced
- 1 ounce (¼ cup) walnuts, toasted & chopped
- 2 tablespoon curly parsley, finely chopped
- 2 teaspoon balsamic vinegar
- 1 tablespoon e.v. olive oil
Instructions
- Slice the olives by hand or use a food processor
with the slicing attachment.
- 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. Add olive oil or balsamic vinegar to taste.
- Gently fold in the parsley, leaving a little to sprinkle over the top if desired. Happy Eating! Beckie
with the slicing attachment. Notes
- You can also use flat leaf parsley but curly parsley holds up better and looks fresher longer.
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"!!
Should this tapenade be eaten on the same day? For how long does it keep if refrigerated?
Hi Maria! Great question. It will stay good in the refrigerator around 4 days, but I would leave the parsley on the side at that point and just garnish as necessary so it will still have it’s green vibrancy.