Equipment
* optional
Ingredients
Base Ingredients
- 100 g dried figs, stems removed, roughly chopped
- 150 g kalamata olives, pitted and drained
- 15 g anchovy fillets, oil-packed, drained
Aromatics and Liquids
- 1 garlic, minced
- 2 g fresh rosemary, finely chopped
- 2 g lemon zest, finely grated
- 15 ml lemon juice, freshly squeezed
- 60 ml extra virgin olive oil
- 10 ml balsamic vinegar
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 96 kcal
- Protein
- 1 g
- Carbohydrates
- 8 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 167 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 85 mg
- Calcium
- 36 mg
- Iron
- 0.8 mg
- Magnesium
- 9 mg
- Phosphorus
- 12 mg
- Zinc
- 0.1 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.4 mg
- Folate
- 2 mcg
- Water
- 19 g
Sources: USDA FoodData Central
Method
Inspect the dried figs. If they are very hard or overly dehydrated, soak them in warm water for 10 minutes, then drain thoroughly and pat dry. If they are soft and pliable, skip this step.
Place the roughly chopped dried figs, pitted Kalamata olives, anchovy fillets, minced garlic, and chopped rosemary into the bowl of a food processor.
Pulse the mixture 5 to 6 times until the ingredients are roughly chopped and uniformly combined. Stop to scrape down the sides of the bowl as needed.
Add the lemon zest, lemon juice, black pepper, and optional balsamic vinegar to the processor. With the machine running on low, slowly drizzle in the extra virgin olive oil until a thick, spreadable paste forms. Do not over-process into a smooth puree.
Transfer the tapenade to a mixing bowl or serving dish. Let it rest at room temperature for at least 30 minutes to allow the sweet, salty, and acidic flavors to meld.
Serve at room temperature alongside thinly sliced prosciutto, ripe persimmon wedges, and crusty toasted bread.
Chef's Notes
- For the best texture, utilize a pulsing motion rather than a continuous blend. A high-quality tapenade should have distinct, recognizable pieces rather than resembling a smooth puree.
- The quality of the extra virgin olive oil heavily dictates the final flavor profile. Choose a robust, peppery oil to stand up against the strong umami notes of the anchovy and olive.
- If you are serving this from the refrigerator, always let the tapenade sit at room temperature for at least 30 minutes. Cold fat mutes the complex flavors and creates an unpleasant waxy mouthfeel.
- Do not add additional salt to this recipe until the very end, and only if absolutely necessary. The anchovies and olives typically provide all the required sodium.
Storage
Refrigerator: 2 weeks — Store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
Freezer: 3 months — Freeze in an airtight container; thaw in the refrigerator overnight before serving.
Troubleshooting
Tapenade is too dry or crumbly
Cause: Dried figs were too dehydrated or absorbed the olive oil quickly
Fix: Pulse in an additional 10ml to 15ml of extra virgin olive oil or warm water until the desired spreadable consistency is reached
Prevention: Soak exceptionally dry figs in warm water before blending
Tapenade is excessively salty
Cause: The Kalamata olives and anchovies contributed excessive brine
Fix: Add more chopped dried figs or a splash of balsamic vinegar to balance the salt with sweetness and acidity
Prevention: Taste your olives beforehand; if they are extremely salty, soak them in water for 15 minutes before pitting
Texture is mushy like baby food
Cause: The mixture was continuously blended instead of pulsed
Fix: Cannot be fixed, but can still be eaten or stirred into a vinaigrette or pasta sauce
Prevention: Always use the pulse function and watch closely to maintain a rustic texture
Cultural Context
Originating from the Provencal region of France, traditional tapenade derives its name from 'tapenas', the Occitan word for capers. While this winter variation omits capers in favor of dried figs, it honors the Mediterranean ethos of blending intensely flavored, sun-drenched preserved ingredients. The addition of figs creates an agrodolce (sweet and sour) dynamic that perfectly complements rich winter spreads.
