Fig-Sweetened Honey-Olive Tapenade Recipes

Servings: 1 cup

The honey here serves to sweeten the savory flavor of the olives and capers and bring life to the figs. It also helps thicken up the tapenade and make it more paste-like.



1 cup fresh figs, coarsely chopped

¾ cup pitted kalamata olives

2 tablespoons lemon juice

1 tablespoon whole-grain mustard

1½ tablespoons honey

1 teaspoon or so finely chopped garlic

1 teaspoon capers, finely chopped

1 tablespoon dried thyme leaves

½ cup olive oil

Ground black pepper, optional

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In a medium saucepan with Teflon™ nonstick coatings, simmer the figs until they soften, about 8 minutes. Transfer to a food processor and add the olives, lemon juice, mustard, honey, garlic, capers and thyme. Pulse a couple of times. Pulse in the olive oil until you have a chunky, paste-like finish. Remove and season with pepper, if desired.  

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