Black Olive and Fig Tapenade

Mikekey *


A twist on the Spanish tapa bar staple. Serve on crackers or bread.


★★★★★ 2 votes

10 Min
Food Processor


  • 1/2 c
    black olives, pitted
  • 1 clove
    garlic, peeled
  • 1/8 tsp
    coarse sea salt
  • 1 c
    dried figs, chopped
  • 1/4 c
    olive oil, extra virgin
  • 2 Tbsp
    fresh lemon juice
  • 1/4 c
    chopped fresh italian parsely

How to Make Black Olive and Fig Tapenade


  1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
  2. Serve at room temperature.

Printable Recipe Card

About Black Olive and Fig Tapenade

Course/Dish: Fruit Appetizers
Main Ingredient: Fruit
Regional Style: Spanish

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