Fig and Olive Tapenade

Figs and Olives Tapenade

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Accompaniment


  • 1 cup stemmed figs (chopped)
  • 1/2 cup water
  • 45g black olives in brine (chopped)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp capers (drained)
  • 2 teaspoons fresh thyme (chopped)
  • fresh thyme sprigs 
  • walnut pieces


  1. In a saucepan cook the chopped figs and water over a medium heat until all the liquid has gone and the figs are soft. Transfer the figs to the Kenwood Triblade beaker
  2. Mix in olives, extra virgin olive oil, balsamic vinegar, capers and chopped thyme
  3. With the blending wand, lightly blend ingredients. There should still be visible pieces of fig, olives, and a few capers
  4. Taste and add salt and pepper if preferred. At this point the tapenade can be refrigerated for up to 3 days. Serve at room temperature with fresh crusty bread

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