Easiest Kalamata Olive And Fig Tapenade Recipe

A spoon resting in a Kalamata olive and fig tapenade in a ramekin served with pieces of toast.

5 from 1 vote

Easiest Kalamata Olive And Fig Tapenade Recipe

Kalamata Olive and Fig Tapenade is a lovely blend of savory and sweet. Ideal for appetizers, this unique spread combines dried, fruity figs and bold Kalamata olives with olive oil and shallots for a flavorful starter or snack.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Italian

Diet: Gluten Free

Servings: About ½ cup total

Calories: 102kcal

Author: Mariska Ramondino

Equipment

1 Blender

Ingredients

½ cup pitted Kalamata olives 90 grams
7 dried figs, coarsely chopped 100 grams
2 tablespoons chopped shallots (20 grams) about ½ a shallot
2 tablespoons extra virgin olive oil
1 teaspoon minced fresh rosemary

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Instructions

Place all the ingredients in a small blender or food processor.
½ cup pitted Kalamata olives, 7 dried figs, coarsely chopped, 2 tablespoons chopped shallots (20 grams), 2 tablespoons extra virgin olive oil, 1 teaspoon minced fresh rosemary
Blend until you get a beautiful creamy paste.
Transfer to a small serving bowl or ramekin.

Notes

You can prepare this in advance and store it covered in the fridge for up to one week. Allow it to acclimate for 30 minutes at room temperature before serving.

Nutrition