Fig and Olive Tapenade

Fig and Olive Tapenade

Anne 0

"This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers."

Ingredients 4 h 25 m {{adjustedServings}} servings 327 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  2. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
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  • Note:
  • To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.
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Reviews 176

  1. 219 Ratings


Should have read more reviews: dried thyme doesn't remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) and added a splash of white wine when cooking the figs. Served with goat cheese. Aside from picking out the thyme sticks, this dip was phenomenal! Update: I've made this three times in the past month its that good (and also because fresh figs are in season!). If you're using fresh, I cut up a pint into small pieces, and that amount works perfectly. I haven't encountered anyone who doesn't LOVE this dip either. I use fresh herbs (rosemary and thyme), but either way you need to add it to the simmering figs or else it stays twiggy.


This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely one which will stay and be used in my recipe collection. Already 3 people have asked me for the recipe which I now will pass on - reluctantly! 2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead.


I love this recipe! I have to make some appetizers for an upcoming party and chose a few safe ones and decided on this one for a change of pace. I did a test run of all the recipes and at first, I truly wasn't sure about this one, but after I let it sit overnight -- fabulous! It's one of those tastes that at first you might seem skeptical, but once it hits your tastebuds, you actually crave it. Definitely will keep this as a permanent part of my recipe collection. Yummy!